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Directions: Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook
beef in a large skillet over medium high heat until brown, stirring
to separate meat; drain fat. Reduce heat to medium low. Add cream
cheese,, salt and chili powder; simmer 5 minutes. Toss shells with
butter; fill with beef mixture. Arrange shells in buttered 13x9" pan.
Pour taco sauce over each shell. Cover with foil. Bake in preheated
350~ oven 15 minutes. Uncover; top with cheddar cheese, monterey jack
cheese and chips. Bake 15 minutes more or until bubbly. Top with sour
cream and onions. Garnish with lettuce.
| Ingredients:
1 1/4 Pound(s) Taco shells
3 Ounce(s) Cream cheese with chives
1 Teaspoon(s) Green chili salsa
1 Teaspoon(s) Jumbo pasta shells
2 Tablespoon(s) Taco sauce
1 Cup(s) Cheddar cheese; shredded
1 Cup(s) shredded monterey jack cheese
1 1/2 Cup(s) Tortilla chips; crushed
1 Cup(s) Leaf lettuce (optional)
3 Green onions; chopped |
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