Ingredients Jump to Instructions ↓

  1. 2 lbs ground beef

  2. 1/8 cup taco seasoning mix

  3. 1 (8 ounce) package fat free cream cheese , softened

  4. 24 uncooked jumbo pasta shells

  5. 1 cup salsa

  6. 1 cup taco sauce

  7. 1 cup kraft fat-free cheddar cheese , shredded

  8. 1 1/2 cups baked corn tortilla chips , crushed (or about 15-20 chips)

Instructions Jump to Ingredients ↑

  1. In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to directions Add cream cheese; cover and simmer for 5-10 minutes or until melted, stirring occasionally.

  2. Transfer to a bowl and refrigerate for 1 hour. Cook pasta according to directions.

  3. Drain and toss with butter (a couple of teaspoons to keep the shells from sticking). Fill each shell with about 3 tablespoons of meat mixture.

  4. Place 12 shells in a greased 9" square pan; cover and freeze for up to 3 months. To prepare unfrozen shells: spoon salsa into a greased 9" square pan.

  5. Top with shells and taco sauce.

  6. Cover and bake at 350 degrees for 30 minutes.

  7. Uncover and sprinkle with cheese and chips; bake 15 minutes longer or until cheese is melted.

  8. Serve with sour cream and onions.

  9. To prepare frozen shells: Thaw for 24 hours and cook as above. ?


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