Taco Stuffed Pasta Shells

• 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

1. Preheat oven to 350u0b0. 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.
5. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0. Top with cheese and chips as directed.

pasta shells, lean ground beef, chili powder, cream cheese, taco sauce, cheese blend, tortilla chip scoops

Taken from www.tasteofhome.com/recipes/taco-stuffed-pasta-shells/ (may not work)