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Mexican Stuffed Pasta Shells
Mexican Stuffed Pasta Shells
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Prep Time:
25 minutes
Total Time:
55 minutes
Exciting taco stuffed shell recipe combining tacos and pasta, serves 6 and easy to make. A fun fusion dish that will impress your family and guests.
Ingredients:
  • 12 uncooked jumbo pasta shells
  • 1 medium onion, finely chopped
  • 1 pound lean ground beef
  • 1 1/2 teaspoons chili powder
  • 1 package (3 ounces) cream cheese
  • 3/4 cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
  • 1 cup shredded Colby-Monterey Jack cheese (4 ounces)
  • 1/2 cup crushed corn chips
  • 4 green onions, sliced
  • 1/2 cup sour cream
Instructions:
  • Preheat oven to 350°F and generously coat a 9-inch square baking dish with cooking spray. Prepare pasta shells according to package instructions.
  • In a 10-inch skillet, brown the ground beef and onion over medium-high heat for 5 to 6 minutes, stirring occasionally. Remember to drain the excess fat before proceeding.
  • Combine chili powder, cream cheese, and 1/4 cup of taco sauce into the beef mixture. Heat over medium-low heat for 2 to 3 minutes, stirring occasionally, until the cheese is melted. Remove from heat.
  • Spoon 2 tablespoons of beef mixture into each pasta shell, generously fill dish with filled shells. Drizzle remaining taco sauce over the shells.
  • After 20 minutes in the oven, remove the dish and uncover it. Sprinkle cheese and corn chips over the shells. Bake for another 10 minutes or until the cheese is melted. Finish by garnishing the pasta shells with sour cream and green onions.

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