Ingredients
12
uncooked jumbo pasta shells
1
medium onion, finely chopped
1
pound lean ground beef
1 1/2
teaspoons chili powder
1
package (3 ounces) cream cheese
3/4
cup Old El Paso™ taco sauce
1
cup shredded Colby-Monterey Jack cheese (4 ounces)
1/2
cup crushed corn chips
4
green onions, sliced
1/2
cup sour cream
Preparation
Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.
