| 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 Old El Paso® 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) |
Serve with...
Tijuana Caesar Salad
Total Time:
39 min
| 1. | Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package. |
| 2. | Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat. Add onion; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted.
|
| 3. | Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells. |
| 4. | Cover and bake 20 minutes. Sprinkle with shredded cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and onions. |
| Heat oven to 375°F. Cover; bake 30 minutes. Continue step 4 as directed. |
|
| Cover and refrigerate pan of unbaked stuffed pasta shells up to 24 hours. Increase first bake time to 25 minutes. |
|
| Shells come in small, medium and jumbo size. Be sure to purchase jumbo-size pasta shells, so they'll hold all the filling. Use about 2 tablespoons filling for each shell. |
Nutrition Information:
400 ( 180); 20g ( 10g, 0g); 45mg; 450mg; 40g ( 7g, 3g); 15g 15%; 2%; 20%; 15% 2 1/2 ; 0 ; 0 ; 1 ; 3 2 1/2