Mexican Stuffed Pasta Shells

Mexican Stuffed Pasta Shells

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

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip:
Be sure to purchase jumbo-size pasta shells, so they'll hold all the filling. Shells also come in small and medium sizes.
Tip:
To do ahead, cover and refrigerate pan of unbaked stuffed pasta shells up to 24 hours. Increase first bake time to 25 minutes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 585
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 14g,),
  • Cholesterol 90mg;
  • Sodium 340mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 3g,
  • Protein 29g;
*Percent Daily Values are based on a 2,000 calorie diet.