Taco Pasta Shells
16 jumbo pasta shells (about 5-6 oz dry)
3 cups cooked shredded or ground meat*
4 ounces non-fat cream cheese, softened
1/2 package (about 2 tablespoons) taco seasoning**
1 1/2 cups shredded Monterey Jack cheese
2 cups chunky salsa
1 cup fat-free sour cream
optional garnish
Preheat oven to 375 degrees.
Cook pasta shells according to package directions. Drain and rinse with cold water. Cover with cold water until ready to use. Set aside.
While shells are cooking, shred cooked meat, or brown raw lean ground beef until cooked through. Stir together softened cream cheese, seasoning mix, 1/2 cup shredded cheese, 1/4 cup salsa, and 2 tablespoons water. Add meat and mix.
Spread 1 cup salsa in bottom of a 9×13 baking dish. Drain pasta shells; fill each with equal portions prepared meat mixture and place in prepared baking dish; spoon remaining salsa over top of shells. Cover with a lid or foil and bake 15-20 minutes or until heated through. Remove cover, sprinkle with remain shredded cheese; continue to bake 5 minutes to melt cheese. Serve with a dollop of sour cream and garnished with snipped cilantro, parsley, chives, or green onions.
Notes:
To reduce sodium, look for reduced-sodium salsa or use fresh salsa
* Try browned ground beef, shredded roast, or shredded grilled chicken (skin removed). Nutrition analysis was calculated using grilled boneless skinless chicken breast.
** Use more or less taco seasoning to meet taste preference.
For nutrition analysis go to www.UtahDairyCouncil.com
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