"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tacos in Pasta Shells Recipe

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This recipe for Tacos in Pasta Shells, by , is from Cheryl & Mark Reid, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Crepin (Chenette)
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 pound lean ground beef
1 (3 oz) package cream cheese
1 tsp salt
1 tsp chili powder
18 jumbo pasta shells
2 tblps butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 (8 oz) container sour cream
Optional - green onions, sliced tomatoes, lettuce

Directions:
Directions:
1. In a large skillet, cook beef over medium heat until browned; drain. Add cream cheese, salt, and chili powder, mix and simmer for 5 minutes.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until cooked, drain. Toss cooked shells in butter.
3. Preheat oven to 350F
4. Fill shells with beef mixture and arrange in a 9x13 inch baking dish, pour taco sauce over shells. Cover with foil and bake in the oven for 15 minutes.
5. Remove dish from oven and top with Cheddar and Monterey Jack cheese and tortilla chips. Return dish to oven and cook for 15 more minutes.
6. Top with sour cream and serve. If desired, add the optional ingredients also.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a very simple recipe and is a big hit with kids.

 

 

 

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