Tacos in Pasta Shells
Ingredients
- 1-1/4 lb. lean ground chuck or sirloin
- 3 oz. low-fat cream cheese
- 1 t. salt
- 1 t. chili powder
- 18 jumbo pasta shells, cooked, rinsed and drained
- 2 Tbls. butter, melted
- 2 c. taco sauce (or salsa; add a little water to thin)
- 1 c. cheddar cheese, shredded
- 1-1/2 c. crushed tortilla chips
- low-fat sour cream, optional
- 3 green onions; sliced, optional
- sliced black olives, optional
- diced tomatoes, optional
Instructions
Cook beef in large skillet over med-high heat until browned; drain. Reduce heat to med-low. Add cream cheese, salt and chili powder; simmer 5 minutes.
Toss shells with margarine; fill with beef mixture.
Arrange shells in a greased 9 x 13 x 2 inch baking dish.
Pour taco sauce over each shell. Cover with foil.
Bake at 350 degrees for 15 minutes. Uncover. Top with and crushed tortilla chips and cheese (you can add more if you like).
Bake 15 minutes more or until bubbly.
Top with sour cream, green onions, black olives and tomatoes if desired.