Ingredients

• 12 uncooked jumbo pasta shells (I cook one box)
• 1 m onion, finely chopped
• 1 lb lean ground beef
• 1 1/2 tsp chili power
• 1 pkg (8 oz) cream cheese
• 3/4 c Old El Paso taco sauce
• 1 c. shredded Colby-Monterey Jack cheese (4 oz)
• 2 c crushed corn chips
• 4 green onions, sliced
• 1/2 c sour cream

Directions

1. Heat oven to 350F

2. Spray 9×13 baking dish with cooking spray.

3. Cook and drain pasta shells as directed on package.

4. Stir chili powder, cream cheese and 1/4 c of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.

5. Fill pasta shells with beef mixture, using about 2 Tb for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.

6. Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and cor chips over shells.

7. Bake another 10 minutes or until cheese is melted. Garnish pasta shells with sour cream and onions. (I just put all this in the shells)

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