Ingredients
Scale
- 18 uncooked jumbo pasta shells
- 1 and 1/2 pounds lean ground beef (90 percent 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
Instructions
- Preheat the oven to 350°F.
- Cook the pasta according to package directions (8 to 10 minutes). Drain and rinse with cold water.
- In a large skillet over medium-high heat, cook the ground beef until no longer pink (about 6 to 8 minutes).
- Stir in the chili powder, cream cheese, and 1/2 cup of taco sauce until blended and creamy.
- Mix in 1/4 cup of shredded cheese.
- Spoon about 2 tablespoons of the filling into each pasta shell.
- Place filled shells in a cooking spray-coated baking dish.
- Pour remaining taco sauce over the stuffed shells.
- Cover the dish with foil and bake for 20 to 25 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake uncovered for an additional 5 minutes until cheese is melted.
- Remove from oven and sprinkle with crushed tortilla chips.
Notes
Great for leftovers; reheat in the oven or microwave. Customize with vegetables or different proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Taco, Pasta, Family Dinner, Easy Recipe, Stuffed Shells