Wednesday, August 24, 2011

Taco Pasta

When I first saw this recipe, I though it sounded weird, but figured, what the hey, I'll give it a whirl. I was pleasantly surprised! I loved it! So did the kids and hubby (that's always a plus, right?).  Don't you love it when things work out like that? This is definitely a dish that will be make a visit to our table many, many times (It's already made a few visits).

1 pound ground beef
4 oz. cream cheese
1 teaspoon salt
1/2 teaspoon chili powder (more if you like it spicey, less if you don't like spice)
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce ( 1 pkg taco seasoning in 1 cup of water)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Optional ingredients: tomatoes, green chilies, onions, olives, and anything else you like on your tacos

In a skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. While you’re cooking your meat, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.

Preheat oven to 350 degrees F (175 degrees C). Fill shells with beef mixture and arrange in a 9x13 inch baking dish;

Pour taco sauce over shells. Cover with foil and bake in for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey
Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
Let it set for a few minutes before serving.

This would also freeze great, you would have to freeze it in the dish though.

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