Ingredients Jump to Instructions ↓

  1. 1 lb Lean Ground Beef

  2. 1 tsp Garlic Powder

  3. 1/2 tsp Ground Cumin

  4. 1 can (10 Ounces) Diced Canned Tomatoes With Green Chilies , undrained

  5. 3/4 cup Light Dairy Sour Cream

  6. 1 cup Shredded Monterey Jack or Cheddar Cheese

  7. Pasta Shell:

  8. 1 pkg (7 Ounces) Uncooked Spaghetti

  9. 1/3 cup Shredded Monterey Jack or Cheddar Cheese

  10. 1 Egg

  11. 1/2 tsp Salt

  12. 1/4 tsp Garlic Powder

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Cook pasta according to package directions; drain well. In large bowl, whisk together remaining pasta shell ingredients. Add pasta; toss to coat. Arrange pasta in 9-inch pie dish, pressing down and up side to form shell; set aside.

  2. Meanwhile, heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; season with 1 teaspoon garlic powder, 1/2 teaspoon salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

  3. Reserve 2 tablespoons beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2-inch border around edge. Spoon reserved beef mixture onto center of cheese; bake in 350° oven 15 minutes or until heated through.

  4. To serve, cut into wedges.


Send feedback