Tacos In Pasta Shells

Recipe Ingredients

18		Jumbo pasta shells - cooked
1 1/4 lbs	567g / 20oz	Ground beef
1		Cream cheese - 3ozs
		Cubed and softened
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Chili powder
2 tablespoons	30ml	Butter - melted
1 cup	237ml	Taco sauce
1 cup	146g / 5.1oz	Cheddar cheese - shredded
1 cup	146g / 5.1oz	Monterey jack cheese - shredded
1 1/2 cups	219g / 7.7oz	Tortilla chips - crushed
1 cup	237ml	Sour cream
3		Green onions - with tops, chopped

Recipe Instructions

Preheat oven to 350F. Brown meat in large skillet over medium=high heat, stirring to separate meat; drain. Reduce heat to medium-low. Add cream cheese, salt and chili powder; simmer 5 minutes, stirring occasionally.

Combine shells with butter, toss lightly to coat. Fill shells with meat mixture. Arrange in buttered 13x9-inch baking dish. Pour taco sauce over each shell; cover with foil. Bake 15 minutes or until hot and bubbly. Top with sour cream and onions. Garnish as desired.

Source:
Southeast United Dairy

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