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Ingredientes
- 1 1/4 pound grnd beef
- 1 (3 ounce.) pkg. cream cheese with chives, cubed and softened
- 1 teaspoon salt
- 1 teaspoon chili pwdr
- 18 uncooked jumbo pasta shells, cook, rinse and drain
- 2 tbsp. butter, melted
- 1 c. prepared taco sauce
- 1 c. (4 ounce.) shredded Cheddar cheese
- 1 c. (4 ounce.) shredded Monterey Jack cheese
- 1 1/2 c. crushed tortilla chips
- 1 c. lowfat sour cream
- 3 green onions, minced
- Leaf lettuce (optional)
- Small pitted ripe olives (optional)
- Cherry tomatoes (optional)
Direcciones
- Cook beef in large skillet over medium-high heat till brown, stirring to separate meat; drain fat. Reduce heat to medium-low. Add in cream cheese, salt and chili pwdr, simmer 5 min. toss shells with butter; fill with beef mix. Arrange in butter 13 x 9 inch pan. Pour taco sauce over each shell. Cover with foil. Bake in pre-heated 350 degree oven for 15 min. Uncover; top with Cheddar cheese, Monterey Jack cheese and chips. Bake 15 min more or possibly till bubbly. Top with lowfat sour cream and onions. Garnish with lettuce, olives and tomatoes. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 430 | |
| Calories from Fat 266 | 62% |
| Total Fat 29.77g | 37% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.02g | |
| Cholesterol 74mg | 25% |
| Sodium 643mg | 27% |
| Potassium 287mg | 8% |
| Total Carbs 24.55g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.04g | 2% |
| Protein 16.1g | 26% |
