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INGREDIENTS
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| 1
1/2 |
pounds quality, very low-fat ground beef |
| 3 |
ounces cream cheese, softened |
| 1 |
tablespoon
chopped fresh or dried chives |
| 1 |
teaspoon
salt |
| 1 |
teaspoon chili powder |
| 22 |
jumbo pasta shells, cooked, rinsed, and drained |
| 2 |
cups
or more prepared taco sauce or salsa, mild or hot |
| 2 |
cups
shredded extra-sharp Cheddar cheese |
| 1/2 |
cup
crushed tortilla chips |
| 1 |
cup
sour cream, if desired |
| 3 |
green
onions, chopped |
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Leaf
lettuce, cherry tomatoes, black olives, and green onions, for
garnish |
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METHOD
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In
a large skillet coated with DuPont SilverStone® non-stick, over
medium-high heat, cook the beef until browned. Drain any fat. Return
meat to the stovetop and lower the heat to medium-low. Add the cream
cheese, salt, and chili powder, and simmer 5 minutes.
Preheat
the oven to 350°. Line a 9x13-inch baking dish coated with DuPont
SilverStone® non-stick with taco sauce. Fill shells with the
beef and place side-by-side in the dish. Pour sauce over each shell.
Cover with foil. Bake 15 minutes. Remove from the oven and sprinkle
with the Cheddar cheese. Bake 15 minutes more or until bubbly. Top
with a sprinkling of crushed tortilla, dabs of sour cream if desired,
olives, and green onion. Finish with garnishings.
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