Mexi Shells

Mexi Shells

Make an easy pasta dish pepped up with salsa, beans, chiles and cheese.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
For a bit more spice, use 1 jalapeño chile, seeded and chopped, instead of the canned green chiles.
Planned-Overs
You'll want to make two pans of this family-pleasing casserole. Serve one for dinner tonight, and put the other in the freezer. Then when there's no time to cook, just thaw overnight in the refrigerator and bake as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 50mg;
  • Sodium 2220mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 5g,
    • Sugars 9g),
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.