Tacos in Pasta Shells
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
ground beef
|
|
| 3 | ounces |
cream cheese
with chives |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
chili powder
|
|
| 18 | each |
pasta shells
jumbo |
*
|
| 2 | tablespoons |
butter
melted |
|
| 1 | cup |
taco sauce
|
* |
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 1 ½ | cups |
tortilla chips
crushed |
*
|
| 1 | cup |
sour cream
dairy |
|
| 3 | each |
onions
green, chopped |
|
| 1 | x |
lettuce
leaf, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
ground beef
|
|
| 86.7 | ml/g |
cream cheese
with chives |
|
| 5 | ml |
salt
|
|
| 5 | ml |
chili powder
|
|
| 18 | each |
pasta shells
jumbo |
*
|
| 3E+1 | ml |
butter
melted |
|
| 237 | ml |
taco sauce
|
* |
| 237 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 355 | ml |
tortilla chips
crushed |
*
|
| 237 | ml |
sour cream
dairy |
|
| 3 | each |
onions
green, chopped |
|
| 1 | x |
lettuce
leaf, optional |
*
|
Directions
Cook, rinse and drain pasta shells.
Cut cream cheese into cubes.
Cook beef in a large skillet over medium high heat until brown, stirring to separate meat; drain fat.
Reduce heat to medium low.
Add cream cheese, salt and chili powder; simmer 5 minutes.
Toss shells with butter; fill with beef mixture.
Arrange shells in buttered 13x9 inch pan.
Pour taco sauce over each shell.
Cover with foil. Bake in preheated 350℉ (180℃) oven 15 minutes.
Uncover; top with cheddar cheese, monterey jack cheese and chips.
Bake 15 minutes more or until bubbly. Top with sour cream and onions.
Garnish with lettuce.
