"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Tacos in Pasta Shells Recipe

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This recipe for Tacos in Pasta Shells, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammi Aldrich - Oelwein HS
Added: Wednesday, April 8, 2009


1 1/4 lbs. ground beef
1 (3 oz.) pkg. cream cheese with chives, cubed and softened
1 t. salt
1 t. chili powder
18 uncooked jumbo pasta shells, cooled, rinsed, and drained
2 T. butter, melted
1 c. taco sauce
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1 1/2 c. crushed tortilla chips
1 c. dairy sour cream
3 green onions, chopped
small pitted ripe olives
cherry tomatoes

Cook beef in a large skillet over medium-high heat until brown, stirring to separate meat; drain. Reduce heat to medium-low. Add cream cheese, salt, and chili powder; simmer 5 minutes.

Cook and drain pasta shells. Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13 x 9" pan. Pour taco sauce over each shell. Bake covered in preheated 350 oven for 25 minutes. Uncover, top with cheese and chips. Bake 15 minutes more or until bubbly. top with sour cream and onions. Garnish with olives and tomatoes. Makes 6 servings.




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