adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mexican Pasta Shells
0 Likes
Prep Time:
20 minutes
Total Time:
50 minutes
Prepare delicious make-ahead pasta with beans, cheese, and zesty taco sauce.
Ingredients:
  • 12 uncooked jumbo pasta shells
  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (15 oz) Progresso™ pinto beans, drained, rinsed
  • 1 1/2 teaspoons chili powder
  • 1 package (3 oz) cream cheese, softened
  • 3/4 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
  • 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
  • 1/2 cup crushed corn chips
  • 1/2 cup sour cream
  • 4 medium green onions, sliced (1/4 cup)
Instructions:
  • 1. Preheat your oven to 350°F and generously coat an 8-inch square pan with cooking spray. 2. Prepare pasta shells according to package instructions, then drain them.
  • In a 2-quart nonstick saucepan, warm the oil over medium heat. Sauté the onion for about 5 minutes until crisp-tender, stirring frequently. Add beans, chili powder, cream cheese, and 1/4 cup of taco sauce. Lower the heat to medium-low and cook for 2 to 3 minutes until the cheese is melted, stirring occasionally.
  • Stuff the cooked shells with the flavorful bean mixture and arrange them in the pan, making sure the filled side is facing up. Drizzle the remaining 1/2 cup of zesty taco sauce over the shells.
  • Bake covered for 20 minutes, then top with shredded cheese and corn chips. Bake uncovered for an additional 10 minutes until the cheese is melted. Finish by garnishing with sour cream and onions.

Similar Recipes