Tacos in Pasta Shells

Recipe View In a large skillet, brown the ground beef over medium heat until fully cooked, approximately 5-7 minutes. Drain off any excess grease. Stir in the softened cream cheese, salt, and chili powder. Mix well and let simmer for 5 minutes to allow the flavors to meld. (Total time: ~12 minutes)

Recipe View While the beef is browning, bring a large pot of lightly salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain the pasta shells and gently toss them with the melted butter to prevent sticking. (Total time: ~18 minutes)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). (Total time: ~5 minutes)

Recipe View Carefully fill each cooked pasta shell with the seasoned beef mixture. Arrange the filled shells in a 9x13-inch baking dish. Pour the taco sauce evenly over the shells. Cover the dish with aluminum foil. (Total time: ~10 minutes)

Recipe View Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle the shredded Cheddar cheese and Monterey Jack cheese evenly over the shells. Top with the crushed tortilla chips. Return the dish to the oven, uncovered, and bake for another 15 minutes, or until the cheese is melted and bubbly and the tortilla chips are golden brown. (Total time: ~30 minutes)

Recipe View Remove from the oven and let cool slightly. Top with dollops of sour cream and your choice of garnishes, such as sliced tomatoes, diced onion, shredded lettuce, or ripe olives. Serve immediately and enjoy! (Total time: ~5 minutes)