I was going to finish my chevron toy box last night that I’ve been working on for a couple of days but it was 100 degrees outside. Yeah, not gonna happen. So, guess I had to cook a yummy meal for my hubby since he was actually home for dinner!
Ok, one of his favorites: Mexican Taco Pasta Shells. I first stumbled upon a similar recipe from one of my mom’s cookbooks back in the day (Great American Favorite Brand Name Cookbook). Doesn’t it look yummy? Here’s how I created my version…
- 1 1/4 pounds of ground beef
- 1 package Philadelphia Cream cheese
- 1 tablespoon chili powder
- 1 box jumbo pasta shells, cooked & drained
- 1 cup taco sauce
- 2 cups taco blend shredded cheese
- 1 cup crushed tortilla chips
- 1 cup sour cream
- 1/2 cup salsa
- 1/2 cup sliced black olives (optional)
- Preheat oven to 350 degrees and lightly butter 13×9 inch pan
- Cook beef in large skillet until brown. Reduce heat to medium and add cream cheese, black olives and chili powder. Simmer for 5 minutes.
- Fill cooked pasta shells with mixture and arrange in the pan. Pour taco sauce over each shell.
- Cover with foil and bake for 15 minutes.
- Uncover. Top with shredded cheese and chips.
- Bake another 15 minutes uncovered or until bubbly.
- Garnish with sour cream and salsa.