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Mexi Shells
Mexi Shells
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Prep Time:
15 minutes
Total Time:
55 minutes
Create a zesty pasta dish with salsa, beans, chiles, and cheese for a flavorful meal.
Ingredients:
  • 18 uncooked jumbo pasta shells
  • 3/4 lb lean (at least 80%) ground beef
  • 1 small onion, chopped (1/4 cup)
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 can (15 oz) chili beans in sauce, undrained
  • 2 jars (16 oz each) thick & chunky salsa
  • 1 cup shredded Monterey Jack cheese (4 oz)
Instructions:
  • Preheat the oven to 350°F. Prepare pasta shells according to package instructions.
  • In a 2-quart saucepan, sauté beef and onion over medium heat for 8 to 10 minutes until beef is fully cooked; then drain. Add cilantro, cumin, chiles, and beans.
  • Spread a layer of 1 cup of salsa in a 13x9-inch (3-quart) glass baking dish. Fill each shell with about 1 1/2 tablespoons of the beef mixture and arrange them, filled sides up, on top of the salsa. Pour the rest of the salsa evenly over the shells, then sprinkle them with cheese.
  • Cover with foil and bake for 30 minutes, then uncover and allow it to sit for 10 minutes before serving.

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