My husband LOVES tacos. He would eat them every day (and pizza) if I would go along with it. Me? I get tired of eating the same stuff over and Over and OVER again. So… I made a deal with him. We can keep the ‘regular’ taco stuff in stock, but 3 out of 4 weeks the tacos have to be a new recipe.
So… This week was his turn to come up with a recipe. He found this recipe on allrecipes.com and made it (of course I assisted a little).
- 1 1/4 pounds lean ground beef
- 1 (3oz) package of cream cheese
- 1 tsp salt
- 1 tsp chili powder
- 18 jumbo pasta shells
- 2 Tbsp butter, melted
- 1 cup taco sauce
- 1 cup shredded Cheddar Cheese
- 1 cup shredded Monterey Jack
- 1 1/2 cups crushed tortilla chips
- sour cream
- 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. Toss cooked shells in butter.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill shells with beef mixture and arrange in a 9×13 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 Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
- Top with sour cream and onions; serve.
My husband added canned mushrooms to the mix and I added green onions and some orange bell peppers to simmer with the browned meat. We used ground turkey. My husband also used BBQ Sun Chips instead of the tortilla chips (it was in the pantry and did not take away from the flavor by any means).
I wouldn’t call this a healthy meal, but it was a fun change up to our Taco Tuesday. Kids may enjoy this a lot.
I think you could add some diced tomatoes and black olives as well.