This recipe is courtesy of a fellow Detroit Knottie - Lindsay. She shared this during one of our recipe swap posts and everyone raved about it!! I have made this before and today, I'm making it again...mmmmm mmmmmm. Another great part of this recipe is that you can substitute low fat ingredients and obtain the same great flavor, no one would be the wiser.
Here is the recipe:
1 lb. ground round (or ground chicken, turkey or whatever you'd like)
1 package taco seasoning
15 oz. can tomato sauce
8 oz. seashell pasta
8 oz package cream cheese (softened in microwave)
1/2 c. sour cream
8 oz. shredded sharp cheddar cheese - I use a taco blend cheese mix or whatever shredded cheese I have on hand.
Brown ground beef, drain. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for 20 minutes.
In the meantime, cook pasta according to directions. Drain. Mix softened cream cheese and sour cream in separate bowl.
Spray bottom of 9 x 13 pan with Pam. Put pasta in bottom of pan. Spread cream cheese mixture over pasta. (My trick for evenly disbursing this mixture is to spoon it into a zip lock bag and cut a bottom corner out and "pipe" it around over the noodles) Spoon ground beef mixture over this. Sprinkle shredded cheese on top.
Bake @ 350 for 30 minutes. Cool about 15 - 20 minutes before serving.
I typically serve this with some "taco" condiments on the side, so my fiancee' and I can customize it how we like...I like mine with a little extra medium taco sauce on top, black olives and extra sour cream. You can use shredded lettuce, onion, jalepenos, or whatever floats your boat!
Oh yeah, and the leftovers are delicious!!! And that's coming from someone who isn't a leftover fan.