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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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âHere'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!â Ingredients:
18 uncooked jumbo pasta shells |
1-1/2 pounds 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:
1. 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.
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. Yield: 6 servings.
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