Title: Tacos in Pasta Shells
Categories: Pasta Ground Cheese Mexican
Yield: 6 Servings
| 1 1/4 | lb | Ground beef |
| 3 | oz | Cream cheese with chives |
| 1 | ts | Salt |
| 1 | ts | Chili powder |
| 18 | | Jumbo pasta shells |
| 2 | tb | Butter; melted |
| 1 | c | Taco sauce |
| 1 | c | Cheddar cheese; shredded |
| 1 | c | Monterey jack cheese; shred |
| 1 1/2 | c | Tortilla chips; crushed |
| 1 | c | Dairy sour cream |
| 3 | | Green onions; chopped |
| | | Leaf lettuce (optional) |
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" pan. Pour taco sauce over each
shell. Cover with foil. Bake in preheated 350~ 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.