Stuffed Taco Shells
- 18 uncooked jumbo pasta shells
- 1 1/2 lbs lean ground beef
- 1 (16 ounce) bottle 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 Tostitos Scoops, coarsely crushed
- Cook pasta according to package directions. Meanwhile, 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 350u0b0 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.
pasta shells, lean ground beef, taco sauce, cream cheese, chili powder, shredded reducedfat mexican cheese blend, tostitos scoops
Taken from www.food.com/recipe/stuffed-taco-shells-338734 (may not work)