taco stuffed shellsIngredients:

1.25 lbs extra lean ground beef
4 oz. 1/3 less fat cream cheese
homemade taco seasoning  
1/3 c water
12 oz. jumbo pasta shells
12 oz. jar of salsa (I used mild)
8 oz. jar of taco sauce (I used medium, and I prefer Ortega®)
1 3/4 c reduced fat, 2% Mexican cheese blend
serving suggestions:
tortilla chips
sour cream
green onion, chopped


1. Preheat oven to 350°. Spray a baking dish (I used a 9 x 13 glass dish) with non-stick cooking spray. Pour salsa into bottom of baking dish. Spread around until bottom of dish is well coated. Set aside.
2. Bring a large pot of water to boil over high heat. 
3. While you are waiting for your water to boil, brown hamburger in a skillet over medium high heat. Drain excess fat and discard. Reduce heat to low. Add taco seasoning and water to hamburger. Mix until well combined and water has absorbed. 
4. Stir cream cheese into hamburger mixture until melted and well mixed. Turn off heat and set aside to cool. 
5. Add shells to boiling water. Cook according to package directions until al dente. Drain water and allow to cool enough to handle.
6. Place cooled shells one at a time, into bottom of dish. Fill each shell with one spoonful of hamburger mixture. Repeat until all hamburger mixture has been used. 
7. Pour taco sauce over stuffed shells so that all shells are evenly coated with sauce. 
8. Cover dish with foil and place in oven to bake for 20 minutes. 
9. Remove foil. Top stuffed shells with cheese. Place back in oven, uncovered, for an additional 10 minutes. 
10. Served along side tortilla chips, and garnished with sour cream and green onion. 
Yields 7 servings, serving size 3 stuffed shells
8 points per serving on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.