MEXICAN STUFFED PASTA SHELLS

Mexican Stuffed Pasta Shells image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 10

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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:

Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
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.
Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
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.

Nutrition Facts : Calories 585, Carbohydrate 53 g, Cholesterol 90 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg