Taco Stuffed Pasta Shells
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
Reviews
My family loves this meal, it is a favorite dish at potlucks as well, I add ground Cumin for a more taco flavor and have used half chorizo or sausage at times. Always a hit at our house
Yum and quick
I have been unable to find gluten free pasta shells so I cannot make this for my wife as written. I will try de-constructing the recipe by using gluten free pasta (rotini or bow-tie) and let you know how it turns out. Since deconstruction involves making the filling and adding the (to be stuffed - like the pasta) to it and combining it into a casserole, it will also be faster and easier without sacrificing the flavor
Delicious recipe as written! I would, next time, add some diced onion to the meat when I brown it (I used ground turkey breast) and I would sprinkle sliced green onions on top when it comes out of the oven.
My kids loved this recipe and couldn't wait to eat it after they smelled it in the oven. Great recipe! I added some diced tomatoes throughout and it was very good.
Excellent recipe and a great freezer meal! Definitely worth the time it took to stuff the shells.
My daughter has been after me to make these and now I'm sorry it took me so long as they are delicious! Simple to put together and I made them ahead of time, so it was easy to pop in the oven for dinner. Added some sour cream on top when serving and they were perfect! Will definitely be making again.
The grandkids loved it and it was simple to make.
I will make this again!!! Everyone loved it! You could add veggies to this. I added some corn.
Good. Freezes well, I just let it defrost in the fridge overnight and cooked as usual.