| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Pasta, Ground beef, Cheese, Mexican |
6 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Ground beef |
| 3 |
oz |
Cream cheese with chives |
| 1 |
ts |
Salt |
| 1 |
ts |
Chili powder |
| 18 |
|
Jumbo pasta shells |
| 2 |
tb |
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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