| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Jumbo pasta shells |
| 1/2 |
lb |
Turkey — cooked |
| 3 |
oz |
Fat-free cream cheese — |
|
|
Cubed |
| 1 |
pk |
Taco seasoning mix |
| 8 |
oz |
Taco sauce |
| 1 |
c |
Fat-free cheddar cheese — |
|
|
Shredded |
| 1 |
c |
Mozzarella cheese, part skim |
|
|
Milk — shredded |
| 1 1/2 |
c |
Tortilla chips — crushed |
INSTRUCTIONS
Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray. Cook,
pasta shells according to package directions. In a skillet, cook meat,
over medium high heat until no pink remains. Drain fat, if needed. Reduce
heat to medium low. Add cream cheese and taco seasoning; simmer until
cheese melts. Fill shells with meat mixture. Arrange shells in prepared
pan. Pour taco sauce over each shell. Then, top with cheeses and chips.
Cover with foil. Bake for 30 minutes or until bubbly.
Recipe By : Anita A. Matejka
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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