Tacos in Pasta Shells: “This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.”

Preparation Time: 3    
Cooking Time: 30    
Total Time: 1    
Makes 6 servings

Ingredients

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Method

  1. In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Fill shells with beef mixture and arrange in a 9×13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  5. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  6. Tacos in Pasta Shells is ready. Top with sour cream and onions; serve.

Nutrition Value

Servings Per Recipe: 6
Amount Per Serving
Calories: 735
% Daily Value *
Total Fat: 68 %
Saturated Fat:
Cholesterol: 45 %
Sodium: 42 %
Potassium: 12 %
Total Carbohydrates: 15 %
Dietary Fiber: 9 %
Protein: 71 %
Sugars:
Vitamin A:
Vitamin C:
Calcium:
Iron:
Thiamin:
Niacin:
Vitamin B6:
Magnesium:
Folate:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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