Taco Stuffed Pasta Shells

Name: Taco Stuffed Pasta Shells
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 18 uncooked jumbo pasta shells; 1-1/2 pounds lean ground beef (90% lean); 2 teaspoons chili powder; 3 ounces fat-free cream cheese, cubed; 1 bottle (16 ounces) taco sauce, divided; 3/4 cup shredded reduced-fat Mexican cheese blend, divided; 20 baked tortilla chip scoops, coarsely crushed

TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD: 6 servings.

Here's a kid-friendly dish so flavorful and fun, nobody is likely to guess that it's also lower in fat. It's a great family supper for busy weeknights! —Anne Thomsen, Westchester, Ohio

Ingredients

18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef (90% lean)
2 teaspoons chili powder
3 ounces fat-free cream cheese, cubed
1 bottle (16 ounces) taco sauce, divided
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

Directions

1. Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again.
2. Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese.
3. Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce.
4. Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips.

Nutrition Facts

3 stuffed shells: 384 calories, 13g fat (5g saturated fat), 67mg cholesterol, 665mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 33g protein.

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