For many years, stuffed shells were my favorite dish at my favorite local restaurant, Armand's. Then I learned to make stuffed shells and they turned into a family favorite (which I am thinking I haven't made in a while). Then, Armand's closed; that was a sad day. Anyway, here is a spin on stuffed shells I haven't tried.
1 1/4lbs. lean ground beef (or a beef/turkey mix)
1 3oz. pkg. cream cheese
1 tsp. salt
1 tsp. chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 C. taco sauce
1 C. shredded cheddar cheese
1 C. shredded Monterey Jack cheese
1 1/2 C. mashed tortilla chips
1 C. 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.
Fill shells with beef mixture and arrange in a 9x13 inch bakng 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 and jack cheeses and tortilla chips; return dish to oven to cook for 15 minutes more.
Top with sour cream and serve.
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