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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 12 |
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My family loves this recipe (even my 4 and 2 year old!). I created this recipe when I started Weight Watchers. Hubby likes all ground beef and I like all Boca Meat (meat substitute). If you use Boca Meat 2 shells is only 3 Points. I love to freezer cook as well so make 2, one for now and one for later Ingredients:
2 lbs ground beef |
1/8 cup taco seasoning mix |
1 (8 ounce) package fat free cream cheese, softened |
24 uncooked jumbo pasta shells |
1 cup salsa (optional) |
1 cup taco sauce |
1 cup kraft fat-free cheddar cheese, shredded |
1 1/2 cups baked corn tortilla chips, crushed (or about 15-20 chips) |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to directions Add cream cheese; cover and simmer for 5-10 minutes or until melted, stirring occasionally.
2. Transfer to a bowl and refrigerate for 1 hour. Cook pasta according to directions.
3. Drain and toss with butter (a couple of teaspoons to keep the shells from sticking). Fill each shell with about 3 tablespoons of meat mixture.
4. Place 12 shells in a greased 9 square pan; cover and freeze for up to 3 months. To prepare unfrozen shells: spoon salsa into a greased 9 square pan.
5. Top with shells and taco sauce.
6. Cover and bake at 350 degrees for 30 minutes.
7. Uncover and sprinkle with cheese and chips; bake 15 minutes longer or until cheese is melted.
8. Serve with sour cream and onions.
9. To prepare frozen shells: Thaw for 24 hours and cook as above.
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