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Mexican Pasta Shells

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Betty Crocker Kitchens
Updated Oct 22, 2008
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Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.

Mexican Pasta Shells

  • Prep Time 20 min
  • Total 50 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 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 from 1 bottle (9 oz) Old El Paso™ Mild 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)

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
  • Step 
    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.
  • Step 
    3
    Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
  • Step 
    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.

Nutrition

400 Calories
20g Total Fat
15g Protein
40g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
450mg
19%
Potassium
400mg
12%
Total Carbohydrate
40g
13%
Dietary Fiber
7g
29%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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