Thursday, November 17, 2005


Tacos in Pasta Shells

1 ¼ lbs. Ground beef
3oz. Cream cheese with chives, cubed and softened
1 tsp. Salt
1 tsp. Chili powder
18 jumbo pasta shells, cooked, rinsed, and drained
2 tbsp. Butter, melted
1 cup taco sauce
4 oz. Shredded cheddar cheese
4 oz. Shredded Monterey jack cheese
1 ½ cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped
Lettuce, olives, cherry tomatoes (optional)

Cook beef until brown, drain fat. Reduce heat to medium low.
Add cream cheese, salt and chili powder; simmer 2 minutes
Toss shells with butter; fill with beef mixture. Arrange shells in a buttered 9x13 pan.
Pour taco sauce over each shell. Cover with foil and bake 350F for 15 minutes.
Uncover, then top with the two cheeses and crushed chips and bake until bubbly.
To serve top with sour cream and chopped onions.
Garnish with olives, tomatoes and lettuce

I like to use pepper jack cheese in place of the cheddar and have extra taco sauce on the side.

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