1 1/4 pounds lean ground beef1 (3 ounce) package cream cheese1 teaspoon salt1 teaspoon chili powder18 jumbo pasta shells2 tablespoons butter, melted1 cup taco sauce1 cup shredded Cheddar cheese1 cup shredded Monterey Jack cheese1 1/2 cups crushed tortilla chips1 cup sour creamIn a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter. Preheat oven to 350 degrees F (175 degrees C). Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more. Top with sour cream and onions; serve.
Amount Per Serving Calories: 735 | Total Fat: 44.2g | Cholesterol: 136mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 735
Total Fat: 44.2g
Cholesterol: 136mg
Sodium: 1054mg
Total Carbs: 47.6g
Dietary Fiber: 2.3g
Protein: 35.7g
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