taco stuffed shells
Chicken
Taco Stuffed Shells
Taco stuffed shells are a welcome twist on Taco Tuesday—easy to make, with results that are sure to please. Make it once, and this recipe just may end up with its very own weeknight slot.
Ingredients:
- 18 uncooked jumbo pasta shells
- 1-1/2 pounds lean ground beef (90% lean)
- 2 teaspoons chili powder
- 3 ounces fat-free cream cheese, cubed
- 1 bottle (16 ounces) taco sauce, divided
- 3/4 cup shredded reduced-fat mexican cheese blend, divided
- 20 baked tortilla chip scoops, coarsely crushed
Directions:
- Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again.
- Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese.
- Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce.
- Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips.
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