Taco Pasta Shells

From Light & Tasty

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

SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL 50 min.

INGREDIENTS
18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef
1 bottle (16 ounces) 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 tortilla chip scoops, coarsely crushed
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large
 nonstick skillet over medium heat, 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 table-
spoons 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 350° 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. Yield: 6 servings.

tasteofhome.com Aug 29, 2008