|TACO PASTA SHELLS!|
|Sharon Srock |
18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef (90% lean)
1 bottle (16 ounces) taco sauce, divided
4 ounces fat-free cream cheese, cubed
1 envelope taco bell taco seasoning
¾ cup water
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed
DIRECTIONS:Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese taco seasoning, and water; cook and stir until blended. Stir in 1/4 cup cheese blend.
by Sharon Srock
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips. Yield: 6 servings.
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