A delightful fusion of Mexican flavors and Italian pasta, perfect for a family dinner or potluck.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and saves time later.
Cook the pasta shells in boiling water until al dente, then drain and set aside.
Cooking the shells al dente prevents them from becoming too soft during baking.
In a skillet over medium heat, cook the ground turkey until browned, breaking it into small pieces as it cooks.
Use a wooden spoon to break the turkey into small, even pieces for better texture.
Add the chili powder and salt to the turkey, stirring to combine.
Adjust the seasoning to your taste for a spicier or milder flavor.
Mix the cooked turkey with the softened cream cheese in a bowl until well combined.
Ensure the cream cheese is softened for easier mixing.
Fill each pasta shell with the turkey mixture and arrange them in a greased baking dish.
Use a spoon to neatly fill each shell without overstuffing.
Sprinkle the shredded cheeses and crushed tortilla chips over the shells.
Mix the cheeses together before sprinkling for an even distribution.
Cover the dish with aluminum foil and bake for 15 minutes.
Covering the dish helps melt the cheese evenly.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Keep an eye on the dish to prevent the cheese from burning.
Garnish with sour cream and chopped green onions before serving.
Serve immediately for the best flavor and texture.
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