MEXICAN PASTA SHELLS

Mexican Pasta Shells image

Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of 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 Old El Paso™ 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)

Steps:

Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
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.
Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
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 Facts : Calories 400, Carbohydrate 40 g, Cholesterol 45 mg, Fat 3, Fiber 7 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g