Mexican Pasta Shells

 

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)

• 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.