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Mexican Pasta Shells




Source of Recipe


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Mexican Pasta Shells

Bettycrocker.com
Exchanges & CC
Prep Time 20 min - Total Time 50 min
Servings 6

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

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)

Directions:
• 1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.

• 2 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.

• 3 Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.

• 4 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.

One serving equals: Calories 400 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 45mg; Sodium 450mg; Total Carbohydrate 40g; Dietary Fiber 7g; Sugars 3g; Protein 15g ++++ Exchanges: 2-1/2 Starch; 1 Lean Meat; 3 Fat; ++++ Carbohydrate Choice 2-1/2