Taco Pasta Shells

Taco Pasta Shells

18 uncooked jumbo pasta shells
1 1/2 pounds lean ground beef
1 bottle (16 oz) taco sauce, divided
3 oz fat free cream cheese, cubed
2 tsp chili powder
3/4 cup shredded reduced fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

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 with cold water; stuff each shell with about 2 tbsp beef mixture.  Arrange in an 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.

Makes 18 shells, 3 per serving
Cal 384; fat 13; fiber 3

These things are fabulous.  We like them the best with Pace brand taco sauce.  I also use the ground turkey and I typically only use a 1 pound package and it's more than enough to stuff the shells with.