Taco-Stuffed Shells
Fresh Guacamole and Tortilla Chips
Ingredients
- 1 (12-oz) box jumbo pasta shells
- 1 lb ground beef
- 1 (1-oz) pkg taco seasoning mix
- ¼ cup water
- 1 (8-oz) block cream cheese, softened
- 1 (29-oz) can enchilada sauce
- 1 (8-oz) pkg shredded fiesta blend cheese
- 1 (8-oz) pkg shredded lettuce
- 1 cup sour cream
- 1 pint grape tomatoes, cut in half
Instructions
- Preheat oven to 350°F.
- Cook pasta shells according to package directions; drain, and set aside.
- Meanwhile, cook beef in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer until thickened. Stir in cream cheese until melted.
- Pour half of enchilada sauce in a lightly greased 13x9-inch baking dish .
- Spoon beef mixture into pasta shells; place shells open-side up over sauce.
- Pour remaining sauce over shells; sprinkle with cheese.
- Bake 25 to 30 minutes or until hot and bubbly.
- Top servings with lettuce, sour cream and tomatoes.
Side Dish Ingredients
- 3 avocados, pitted and diced
- 1 tomato, diced
- 2 Tbsp minced onion
- 2 Tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 (8.5-oz) bag tortilla chips
Side Dish Instructions
- Combine avocados, tomatoes, onion, lime juice, garlic in a bowl; mash to desired consistency with a fork and season to taste.
- Serve with chips.
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