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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Everyone loves this one. One serving is three stuffed shells. A serving is about 360 calories. This has been one of those go to comfort recipes on my journey to lose weight. I have lost 50 pounds and don't feel deprived. Pair with a nice side salad for a meal that is sure to please and won't kill your waisteline. Ingredients:
18 uncooked jumbo pasta shells |
1 1/2 lbs lean ground beef |
1 (16 ounce) bottle 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 tostitos scoops, coarsely crushed |
Directions:
1. Cook pasta according to package directions. Meanwhile, 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.
2. Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
3. 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.
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