| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Passive Time | 50 minutes |
| Servings |
servings
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Ingredients
- 20 jumbo pasta shells, uncooked
- 1 1/2 lbs lean ground beef
- 1/2 cup white onion, chopped
- 1 small red pepper, chopped
- 1 15 oz red enchilada sauce
- 3 oz cream cheese
- 1 cup shredded Mexican-blend cheese,
- 1 6 oz diced green chilies, mild
- 2 tsps chili powder
- 2 tsps cumin
- 2 tbsps minced garlic
- 1 tsp crushed red pepper flakes (optional)
- baked tortilla chip scoops, crushed
Ingredients
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Instructions
- Preheat oven to 350 degrees. Cook pasta al dente according to instructions. Rinse in cold water, set aside.
- In the meantime, brown ground beef over medium-high heat. Half way through, add onion, diced red pepper, green chilies, minced garlic. Cook until no longer pink. Drain grease if needed. Stir in cumin, cream cheese, chili powder and 1/2 cup of enchilada sauce until well blended. Stir in 1/4 cup of shredded cheese.
- Coat an 11×7 inch baking dish with cooking spray. Pour a thin layer of enchilada sauce into dish, just enough to coat the bottom. Spoon 2 Tbsp of beef filling into each shell. Repeat with all shells and line up into baking dish. Top shells with remaining enchilada sauce.
- Cover with foil and bake for 20-25 minutes. Add remaining 3/4 cup shredded cheese over shells. Bake uncovered until cheese is melted, about 5 minutes. Sprinkle with crumbled tortilla chips.