Mexican Stuffed Shells

I received this recipe from my college friend Jenn. AWESOME!!! It is a great dish for the entire family.


12 uncooked jumbo pasta shells
1 medium onion
1 lb lean ground beef
1 1/2 teaspoons chili powder
1 pkg (3 oz) cream cheese at room temp
1/4 cup taco sauce
cooking spray
1/2 cup taco sauce
1 cup shredded Colby-Monterey Jack cheese (4oz)
1/2 cup crushed corn chips (I use Frito's)
4 medium green onions with tops
1/2 cup sour cream

1. Boil pasta shells according to pkg. While this is boiling move on to next step.
2. Peel and chop onion. Brown onion with meat and drain.
3. Stir the chili powder, cream cheese and 1/4 cup taco sauce into beef. Heat over medium low heat and stir until cream cheese is melted. Remove skillet from heat.
4. Heat the oven to 350 degrees. Spray a 8 or 9 in square baking dish with cooking spray.
5. Drain shells when cooked. Fill the shells with the beef mixture, using about 2 Tbsp. for each shell. Place filled shells in sprayed pan. Pour 1/2 cup taco sauce over the shells.
6. Cover with aluminum foil and bake 20 minutes. Remove the pan from oven. Sprinkle the Colby-Monterey Jack cheese and corn chips over the shells. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and green onions