Creamy Taco Unstuffed Shells

By Zopmama

Ingredients

• 3 cups small pasta shells , uncooked
• 1 lb. (450 g) extra-lean ground beef
• 1 large onion , chopped
• 1 yellow pepper , chopped
• 1 zucchini , chopped
• 1 pouch taco seasoning mix
• 1 can (28 fl oz/796 mL) diced tomatoes , undrained
• 1 cup light sour cream
• 1 cup Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia , divided

Details

Servings 6
Preparation time 30mins
Cooking time 50mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 375ºF.

Cook pasta as directed on package, omitting salt. Drain and set aside.

Meanwhile, cook meat in large skillet on medium-high heat until halfway done. Add onion, pepper, zucchini and taco seasoning mix and continue cooking until meat is evenly browned, stirring occasionally. Add tomatoes to meat mixture and stir. Bring just to boil. Remove from heat. Stir in sour cream, 1/2 cup cheese and pasta. Spoon into 13x9-inch baking dish spayed with cooking spray.

Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake 3 to 5 min. or until melted.