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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Adapted from a recipe by grannycancook Ingredients:
1 lb ground turkey or 1 lb lean ground beef |
1/4 lb low-fat cream cheese or 1/4 lb neufchatel cheese |
1 (1 1/4 ounce) package taco seasoning mix |
20 jumbo pasta shells |
1 tablespoon vegetable oil |
1 cup taco sauce or 1 cup salsa |
1 1/4 cups refried beans |
3/4 cup shredded cheddar cheese |
3/4 cup shredded monterey jack cheese |
1 cup crushed tortilla chips (optional) |
1 cup sour cream |
1/2 cup sliced black olives |
1/2 cup sliced scallion |
Directions:
1. Preheat oven to 350°F.
2. In a large skillet, brown meat over medium heat until no longer raw. Drain accumulated fat and juices. Add cream cheese and taco seasoning; mix well and cook 5 minutes until cheese is melted and well-distributed.
3. Meanwhile, cook pasta shells according to package directions (8-10 minutes in boiling salted water) until al dente. Drain, rinse under cold water to stop the cooking process, and toss with vegetable oil to prevent sticking.
4. If using salsa, process in blender or food processor until smooth. Spread 2-3 tbsp of taco sauce/salsa in the bottom of a 9x13 baking dish. Put 1 tbsp of refried beans in each pasta shell, then fill with the meat. Place shells in baking dish and cover with remaining sauce. Cover dish with foil and bake in preheated oven 15 minutes.
5. Remove foil, top with cheeses and chips (if using). Return dish to oven, uncovered, for an additional 15 minutes, until cheeses are melted and bubbly.
6. Serve topped with sour cream, olives and scallions.
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