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Tacos in Pasta Shells
Makes 4-6 servings
1 1/4 pounds ground beef
1 pkg (3 oz) cream cheese with chives, cubed and softened
1 t. Salt
1 t. Chili powder
18 uncooked jumbo pasta shells, cooked, rinsed and drained
2 T. Butter, melted
1 c. Prepared taco sauce
1 c. Shredded cheddar cheese
1 c. Shredded Monterey Jack cheese
1 1/2 c. Crushed tortilla chips
1 c. Dairy sour cream
3 green onions, chopped
Lettuce, chopped
1/2 c. Ripe olives, sliced
Cherry tomatoes, cut in half
Cook the beef in large skillet over medium-high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium-low and add cream cheese, salt & chili powder.
Toss shells with butter; fill with beef mixture. Arrange in 13X9 inch pan. Pour taco sauce over each shell; cover with foil. Bake in a preheated oven (350) 15 minutes. Uncover, top with cheeses and chips. Bake 15 minutes more our until bubbly. Top with sour cream and onions. Garnish with lettuce, olives and tomatoes.
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Recipe source: Hometalk Board