Taco Pasta Shells

Sherrie Wolfe writes, “These are a nice break from traditional tacos and are yummy!  Everyone cleans their plate.

Taco Pasta Shells Recipe

Taco Pasta Shells

18 jumbo pasta shells (the kind you use for stuffed shells)

2 Tbsp. butter or margarine

1 lb. ground beef

1-2 tsp. CHILI POWDER

¼ tsp. salt

3 oz. cream cheese

1 cup of your favorite taco sauce or salsa

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 ½ cups crushed tortilla chips

Preheat oven to 350 F.  Cook the pasta shells according to package directions.  Drain and gently toss with the butter and set aside.  In a large skillet over-high heat, brown the ground beef.  Break into crumbles and drain well.  Return to the pan on low heat, season with CHILI POWDER and salt, stir well.  Stir in the cream cheese.  Simmer for 5 minutes.

Fill the shells with the beef mixture and arrange in an ungreased 9×13 baking dish.  Spoon the taco sauce/salsa over the shells.  Cover and bake for 15 minutes.  Uncover, top with the cheese and crushed tortilla chips.  Bake for 15 minutes more.        6-9 servings

(Recipe for Taco Pasta Shells came from Penzeys Spices)