Mexi Shells

 

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 (4.5 oz) Old El Paso® chopped green chiles, drained

1

can (15 oz) chili beans in sauce, undrained

2

jars (16 oz each) Old El Paso® Thick 'n Chunky salsa

1

cup shredded Monterey Jack cheese (4 oz)

• 1 Heat oven to 350°F. Cook and drain pasta shells as directed on package.
• 2 Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chiles and beans.
• 3 In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.
• 4 Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.