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    Mexi Shells


    Source of Recipe


    internet

    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 (4.5 oz) Old El Paso® chopped green chiles, drained
    1 can (15 oz) chili beans in sauce, undrained
    2 jars (16 oz each) Old El Paso® Thick 'n Chunky salsa
    1 cup shredded Monterey Jack cheese (4 oz)

    Heat oven to 350°F. Cook and drain pasta shells as directed on package.
    2. Meanwhile, 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.
    3. In 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.
    4. Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.

 

 

 

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