Tacos in Pasta Shells
Taco Tuesday switches things up with these tacos in pasta shells! The cream cheese makes them flavorful, the salsa gives them a Mexican flair.
- 12 ounces dried jumbo pasta shells
- 2 (16-ounce) jars salsa
- 2 1/2 pounds ground beef
- 6 ounces cream cheese, cut up
- 2 teaspoons chili powder
- 1 1/2 cups cheddar cheese, about 6 ounces, shredded
- Chopped tomato (optional)
Preparation time 35mins
Cooking time 35mins
Adapted from bhg.com
Preheat oven to 350°F. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, divide about 1 cup of the salsa between two ungreased 2-quart rectangular baking dishes, spreading evenly. Set aside. In an extra-large skillet cook ground meat over medium heat until brown. Drain off fat. Stir in cream cheese and chili powder. Cool slightly.
Spoon meat mixture into cooked pasta shells. Arrange filled shells on top of salsa in dishes. Top with the remaining salsa.
Bake, covered, for 15 minutes. Sprinkle with cheddar cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, sprinkle with tomato.