Beef and Cream Cheese Cannelloni

    Beef and Cream Cheese Cannelloni

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    890 people made this

    This is a great Mexican-themed pasta bake. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.

    Serves: 6 

    • 500g lean beef mince
    • 90g cream cheese
    • 1 teaspoon salt
    • 1 teaspoon chilli powder
    • 18 large cannelloni shells
    • 2 tablespoons butter, melted
    • 1 cup taco sauce
    • 2 cup grated Cheddar cheese
    • 1 1/2 cups crushed corn chips
    • 1 cup sour cream

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. In a large frypan, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chilli powder; mix and simmer for 5 minutes.
    2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
    3. Preheat oven to 180 degrees C.
    4. Fill shells with beef mixture and arrange in a 20x30cm baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
    5. Remove dish from oven and top with cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
    6. Top with sour cream; serve.

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