Mexican Stuffed Pasta Shells Recipe

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This recipe for Mexican Stuffed Pasta Shells is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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