Stuffed Past Shells

Stuffed Past Shells

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    uncooked jumbo pasta shells

  • 1

    medium onion

  • 1

    pound ground beef

  • teaspoons chili powder

  • 1

    package (3 oz.) cream cheese

  • ¼

    cup taco sauce

  • Cooking spray

  • ½

    cup taco sauce

  • 1

    cup shredded Colby-Monterey Jack sauce

  • ½

    cup corn chips

  • 4

    medium green onions with tops

  • ½

    cup sour cream

Directions

Cook pasta shells for 11 - 13 minutes until tender. Drain. Chop onion and cook with ground beef over medium-high heat 5 to 6 minutes until browned. Drain fat. Stir in chili powder, cream cheese and 1/4 cup taco sauce. Heat until cheese is melted, 2 to 3 minutes. Remove from heat. Heat oven to 350 degrees. Spray an 8 or nine inch square baking pan with cooking spray. Fill shells with beef mixture, using about 2 tablespoons each. Place filled shells into baking pan and pour 1/2 cup taco sauce over top. Cover with foil and bake 20 minutes. Sprinkle cheese and corn chips over shells and bake, uncovered, an additional 10 minutes. Garnish shells with onions and sour cream, if desired. To do ahead: Refrigerate pan of unbaked pasta shells up to 24 hours. Increase first baking time to 25 minutes.


Nutrition

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