Taco Shells and Cheese
Tortilla Chips and Salsa
Ingredients
- 8 oz shell pasta
- 1½ lb ground beef
- 2 Tbsp all purpose flour
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups beef broth
- 1 (15-oz) can tomato sauce
- ¾ cup heavy cream
- 1 (8-oz) pkg shredded Colby Jack cheese, divided
- ¼ cup fresh cilantro leaves
Instructions
- Cook pasta according to package directions; drain, and keep warm.
- Meanwhile, cook beef in a large deep skillet over medium-high heat until browned and crumbly; drain, and return to skillet. Add flour, chili powder, cumin, onion powder, and garlic powder; cook, stirring constantly, 2 minutes.
- Add broth, tomato sauce, and cream; cook, stirring occasionally, 10 minutes or until thickened and bubbly. Gradually stir in 1½ cups cheese until blended. Stir in pasta.
- Sprinkle with remaining ½ cup cheese; let stand until melted. Garnish with fresh cilantro, if desired.
Side Dish Ingredients
- 1 (11-oz) bag tortilla chips
- 1 (16-oz) container refrigerated salsa
Side Dish Instructions
- Serve chips with salsa.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
660
|
272
|
932
|
| Fat (g) | 38 | 11 | 49 |
| Sat. Fat (g) | 19 | 1 | 20 |
| Protein (g) | 30 | 4 | 34 |
| Carb (g) | 40 | 41 | 81 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 972 | 450 | 1422 |
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