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Taco Pasta Shells

Taco Pasta Shells
“Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat," says Anne Thomsen of Westchester, Ohio. "A great family supper for busy weeknights!”
6 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 18 uncooked jumbo pasta shells
  • 1-1/2 pounds lean ground beef (90% lean)
  • 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. 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.
Nutrition Facts: 3 stuffed shells equals 384 calories,
© Taste of Home 2013

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Taco Pasta Shells (continued)

Nutrition Facts: 13 g fat (5 g saturated fat), 67 mg cholesterol, 665 mg sodium, 33 g carbohydrate, 3 g fiber, 33 g protein.
© Taste of Home 2013