I have definitely been on a Mexican food kick. Maybe because the sun has finally come out?? I made these for my husband's birthday dinner last week and they were a huge hit with young and old. Little Brother ate 2 shells to himself! Big sister, picky gal that she is, had 2 EMPTY shells and a pile of refried beans and rice. Oh well. I know she'll appreciate my cooking someday. :)
4 oz. cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
2 cups shredded mexican cheese blend, or half and half cheddar and jack cheese
1 1/2 cups crushed tortilla chips
sour cream and salsa for serving
Preheat oven to 350 degrees.
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set shells out on a cutting board so they don't touch and stick together.
Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
Serve with a salad or rice and beans.