Pasta Shells With Ground Beef Recipe



1 pound extra lean ground beef
6 ounces Philadelphia cream cheese, at room temperature cut into cubes (3/4 of a box of cream cheese)
1/2 tsp chili powder
1 package of Taco seasoning (make as directed with a cup of water to mix)
1 cup cheddar cheese
1 cup Monterey Jack cheese
20 large pasta shells



Preheat oven to 325 degrees F
In a large saute pan, cook ground beef and drain off fat
Add cubed cream cheese, chili powder and mixed taco sauce. Help the cream cheese to blend by pressing on it with a spoon
Let simmer gently but don’t boil off the taco sauce, keep it fairly runny
Meanwhile, cook 20 pasta shells, then strain under cold water
Use a soup spoon to stuff each shell carefully (open the shell in the palm of your hand with the points between your thumb and little finger, spoon in mixture with the other hand. This is easiest if the mixture is cooled, too)
Place each shell in a buttered, oven proof dish meat side up
Cover and cook for at least 15 minutes (if just out of the fridge, cook for about 30 minutes)
Remove from oven and cover with cheeses and broil until cheese is bubbling
Serve with sour cream