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    Taco Pasta Shells


    Source of Recipe


    BBR

    Recipe Introduction


    From Taste of Home Ground Beef Cookbook

    List of Ingredients




    1-1/2 pounds ground beef
    1 medium onion, chopped
    1 package (8 ounces) cream cheese, cubed
    2 envelopes taco seasoning
    1 to 2 tablespoons minced chives
    1 package (12 ounces) jumbo pasta shells, cooked and drained
    2 cups taco sauce
    2 cups (8 ounces) shredded plain or Mexican-flavored process American cheese

    1 cup coarsely crushed tortilla chips

    Recipe



    In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in cream cheese, taco seasoning and chives; cook until cream cheese is melted. Stuff into pasta shells.
    Place in a greased 4-qt. baking dish. Top with taco sauce. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until the cheese is melted. Yield: 10-15 servings. For best flavor, use fresh chives in recipes when possible. Wrap fresh chives in a paper towel, place in a plastic bag and refrigerate for up to 1 week. Or snip fresh chives and freeze in an airtight container for up to 6 months.
 

 

 

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