Baked Enchilada Pasta Shells - Forks 'n' Flip Flops

Ingredients

• 20 jumbo pasta shells, uncooked
• 1 1/2 lbs lean ground beef
• 1/2 cup white onion, chopped
• 1 small red pepper, chopped
• 1 15 oz red enchilada sauce
• 3 oz cream cheese
• 1 cup shredded Mexican-blend cheese,
• 1 6 oz diced green chilies, mild
• 2 tsps chili powder
• 2 tsps cumin
• 2 tbsps minced garlic
• 1 tsp crushed red pepper flakes, ((optional))
• baked tortilla chip scoops, crushed