| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Mexican | Cheese, Ground beef, Mexican, Pasta | 6 | Servings |
INGREDIENTS
| 1 1/4 | lb | Ground beef |
| 3 | oz | Cream cheese with chives |
| 1 | t | Salt |
| 1 | t | Chili powder |
| 18 | Jumbo pasta shells | |
| 2 | T | Butter, melted |
| 1 | c | Taco sauce |
| 1 | c | Cheddar cheese, shredded |
| 1 | c | Monterey jack cheese, shred |
| 1 1/2 | c | Tortilla chips, crushed |
| 1 | c | Dairy sour cream |
| 3 | Green onions, chopped | |
| Leaf lettuce, optional |
INSTRUCTIONS
Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook beef in a large skillet over medium high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium low. Add cream cheese,, salt and chili powder; simmer 5 minutes. Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13x9" pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350~ oven 15 minutes. Uncover; top with cheddar cheese, monterey jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 659
Calories From Fat: 388
Total Fat: 43.1g
Cholesterol: 100.8mg
Sodium: 1100.4mg
Potassium: 437.2mg
Carbohydrates: 41.9g
Fiber: 3.7g
Sugar: 3.6g
Protein: 26.8g