Taco Pasta Shells

By cserumga

3 stuffed shells equals 384 calories, 13 g fat (5 g saturated fat), 67 mg cholesterol, 665 mg sodium, 33 g carbohydrate, 3 g fiber, 33 g protein.

Ingredients

• 18 uncooked jumbo pasta shells
• 1-1/2 pounds lean ground beef (90% lean)
• 1 bottle (16 ounces) taco sauce, divided
• 3 ounces fat-free cream cheese, cubed
• 2 teaspoons chili powder
• 3/4 cup shredded reduced-fat Mexican cheese blend, divided
• 20 baked tortilla chip scoops, coarsely crushed

Preparation

Step 1

•Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.

• Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.

• Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.