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Mexican Stuffed Pasta Shells

Mexican Stuffed Pasta Shells
  • Prep 25 min
  • Total 55 min
  • Servings 6
Beef mixture filled pasta shells – a perfect Mexican-style dinner poured with Old El Paso® taco sauce.
Updated December 30, 2010

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

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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