I tested this recipe on the family before putting it here and it was a complete hit. As usual, I took the original recipe and made mental changes to it, one was purely by mistake because I had a confusion in the grocery store with my 4 year old...as I was reaching for the cream cheese, he grabbed cottage cheese instead and after all was said and done, the cottage cheese came home and the cream cheese never left the store. Because this was my recipe plan for dinner I needed to use some quick thinking and decided to try it with what I had. I drained the cottage cheese and added 3 tablespoons of sour cream before adding to the ground beef. Here are both recipes, we hope to try this recipe with the cream cheese next time. It was so good!
Pasta Taco Shells
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Yields: 6 servings
1 1/4 pounds lean ground beef
1 package cream cheese (1 cup cottage cheese mixed with 3 tablespoons sour cream)
1 teaspoon salt (omitted)
1 teaspoon chili powder (substituted 1/2 package of taco seasoning instead)
18 jumbo pasta shells
2 tablespoons butter, melted (omitted)
1 cup taco sauce (substituted chunky salsa)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese (used mozzarella)
1 1/2 cups crushed tortilla chips (crushed them in the food processor)
1 cup sour cream (omitted)
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.
Preheat oven to 350 degrees F (175 degrees C).
Fill shells with beef mixture and arrange in a 9x13 inch baking 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 cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
Top with sour cream; serve.
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