Mexican Stuffed Pasta Shells

Beef mixture filled pasta shells – a perfect Mexican-style dinner poured with Old El Paso® taco sauce.

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Prep Time 25 min
Total Time 55 min
Servings 6

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 Old El Paso® 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

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Directions

1 Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
2 In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
3 Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
4 Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
5 Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.