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Mexican Stuffed Pasta Shells

 7 Ratings
5 Comments
  • Prep Time 25 min
  • Total Time 55 min
  • Servings 6
  • Save
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Beef mixture filled pasta shells – a perfect Mexican-style dinner poured with Old El Paso® taco sauce.

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

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.

Expert Tips

Be sure to purchase jumbo-size pasta shells, so they'll hold all the filling. Shells also come in small and medium sizes.

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

NUTRITION INFORMATION PER SERVING

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

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