Taco Stuffed Shells

Once again, I combined my love of Mexican food and my husband's love of Italian food and made a dish called Taco Stuffed Shells.  It was surprisingly very good and my husband rated the meal a 9.  The reason he didn't give it a 10 was because there is always room for improvement when it comes to things.  He rarely gives anything I make a 10 so I'm not upset because I agree with what he says.

Today is my least favorite day of the week.  Mondays mean my husband goes back to work, Mondays mean I have to be home with the two kids for eleven hours while my husband is at work, Mondays mean cleaning and doing laundry, and Mondays mean five more days until my husband is off work for the weekend.  

Last night my daughter woke up in the middle of the night and I had a hard time getting her to fall back asleep.  So I caved in and brought her in our room.  She was all over the bed and our son was all over the bed, too.  Both kids woke up on time but ended up with a very full diaper.  I have to wash the bed sheets again and the comforter cause she peed through it.  I can't wait until my daughter finally sleeps through the night and hope and pray my son will sleep through the night once he becomes a toddler.

The only thing I forgot to do with last night's dinner on the recipe is that I forgot to add the chili powder.  So I can't wait to try to make this dish again but with the chili powder.  Here is the recipe for the Taco Stuffed Shells I made.

Taco Stuffed Shells

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

Cook pasta according to package directions.  Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain.  Add 1/2 cup taco sauce, cream cheese, and chili powder, cook and stir until blended.  Stir in 1/4 cup cheese blend.  Drain pasta and rinse in cold water; stuff each shell with about two tablespoons of the beef mixture.  Arrange in a 11x7 baking dish coated with cooking spray.  Spoon the remaining taco sauce over the top.  Cover and bake at 350 for 20 minutes.  Uncover; sprinkle with remaining cheese blend.  Bake 5-10 minutes longer or until heated through and the cheese is melted.  Sprinkle with chips.

Note to self: Buy the tortilla chip scoops when making this next time and use the chili powder.