Serve this one-dish meal with a glass of Pinot Noir!

Taco Stuffed Pasta Shells

Ingredients

18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef
2 teaspoons chili powder
3 ounces fat-free cream cheese, cubed
1 — 16 oz. bottle taco sauce, divided
3/4 cup shredded reduced-fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

Directions

~Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again.

~Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, six to eight minutes. Stir in chili powder, cream cheese, and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese.

~Spoon about two tablespoons filling into each shell. Place in an 11×7-inch baking dish coated with cooking spray. Top with remaining taco sauce.

~Bake, covered, until heated through, 20 to 25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about five minutes. Sprinkle with chips.