Wednesday, March 24, 2010

In the Kitchen: Tacos in Pasta Shells

I tried this recipe that the(chloe)conspiracy posted last week over the weekend with my boyfriend and we both loved it. I modified it a bit. I took several photos but none of them looked as appetizing as the dish really is. My shells kept sliding around on the salad greens and my sour cream looked like it had been lumped on, not nearly as delicate as the Blue Daisy commercial. Chloe's photos definitely look more resturant menu quality so check out her blog for the original post.

1 box jumbo shell pasta (I didn't use a whole box)
1 large jar Pace Salsa Mild
1 lb leanest ground beef
6 oz cream cheese (low fat)
1 T chili powder approx
1 cup shredded mexican cheese blend
Salad Greens Mix
low fat sour cream 

Cook shells for 15 minutes in boiling water. In another pan brown the beef and mix in chili powder. Drain beef and add cream cheese and half the jar of salsa and heat through. Drain shells and stuff each with the beef mixture, lay them in a row in a casserole dish. Top all the stuffed shells with the remaining salsa and top liberally with cheese. Melt the cheese in the oven 350* for about 15 minutes. In each bowl I placed 1 cup of greens and 3 stuffed shells with a dollop of low fat sour cream. DELICIOUS!

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