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Mexi Shells

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By Betty Crocker Kitchens
Updated Oct 22, 2008
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Make an easy pasta dish pepped up with salsa, beans, chiles and cheese.

Mexi Shells

  • Prep Time 15 min
  • Total 55 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 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 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 can (15 oz) chili beans in sauce, undrained
  • 2 jars (16 oz each) thick & chunky salsa
  • 1 cup shredded Monterey Jack cheese (4 oz)

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook and drain pasta shells as directed on package.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.

Nutrition

420 Calories
14g Total Fat
22g Protein
51g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
6g
31%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
2220mg
92%
Potassium
530mg
15%
Total Carbohydrate
51g
17%
Dietary Fiber
5g
20%
Sugars
9g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
20%
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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