Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.
Mexican Pasta Shells
- Prep Time 20 min
- Total 50 min
- Servings 6
- Ingredients 11
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 from 1 bottle (9 oz) Old El Paso™ Mild 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)
Instructions
-
Step1Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
-
Step2Meanwhile, 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.
-
Step3Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
-
Step4Cover 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
400
Calories
20g
Total Fat
15g
Protein
40g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 450mg
- 19%
- Potassium
- 400mg
- 12%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 7g
- 29%
- Sugars
- 3g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 2%
- 2%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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