Saturday, April 19, 2008

Taco Twist

I have been experimenting with new recipes for a couple of years now. We try at least one new recipe a week, sometimes up to 3 times a week. Of course, there are times we have all the current favorites :)
This was am interesting dish. I was uncertain about the finished product, but it was very good! The kids loved it, which is always an added bonus in my book!!

Taco Pasta Shells
tasteofhome.com

Ingredients:
18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef
1 bottle (16 ounces) taco sauce, divided
3 ounces fat-free cream cheese, cubed
2 teaspoons chili powder
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 and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
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
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 and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
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
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 and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
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

8 comments:

Fruitful Vine said...

Oh my goodness! I just might take you up on that agreement and fly on over for dinner. You cook up such lovely dishes. Have a great weekend.
Jenn

Reluctant Housewife said...

Looks very tasty!

Pam said...

you always make the best foods!

Working mum said...

Mmmmm. Will definitely try this one. Husband loves tacos and daughter loves pasta. Sorted!

Dana said...

Tacos are my most FAVORITE dinner to eat... I love love love them...

I'll have to try this one..

YAY

Sass E-mum said...

Your photography is moving on apace. Great photo.

Ellie's too little for this at the moment, but I like the pasta shell idea. I'll be pinching that idea.

Thank you.

artisbliss said...

This looks yummy. My oldest likes the Italian stuffed shells, so he'd probably like this, too.

Rachel said...

Yum-we just had mexican tonight but this looks fun too!