Make an easy pasta dish pepped up with salsa, beans, chiles and cheese.
Mexi Shells
- Prep Time 15 min
- Total 55 min
- Servings 6
- Ingredients 9
Ingredients
- 18 uncooked jumbo pasta shells
- 3/4 lb lean (at least 80%) ground beef
- 1 small onion, chopped (1/4 cup)
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 1 can (15 oz) chili beans in sauce, undrained
- 2 jars (16 oz each) thick & chunky salsa
- 1 cup shredded Monterey Jack cheese (4 oz)
Instructions
-
Step1Heat oven to 350°F. Cook and drain pasta shells as directed on package.
-
Step2Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chiles and beans.
-
Step3In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.
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Step4Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.
Nutrition
420
Calories
14g
Total Fat
22g
Protein
51g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 1/2g
- Cholesterol
- 50mg
- 17%
- Sodium
- 2220mg
- 92%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 51g
- 17%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 9g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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