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Mexican Stuffed Pasta Shells

Mexican Stuffed Pasta Shells

  • Preparation


  • Total


  • Servings


Beef mixture filled pasta shells– a best Mexican-style dinner put with Old El Paso ® taco sauce.

Updated December 30,2010

Active Ingredients

  • 12

    raw jumbo pasta shells
  • 1

    medium onion, finely chopped
  • 1

    pound lean hamburger
  • 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


  • 1

    Heat oven to 350 ° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on plan.

  • 2

    In 10- inch frying pan, cook hamburger and onion over medium-high heat 5 to 6 minutes, stirring periodically, till beef is brown; drain.

  • 3

    Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mix. Heat over medium-low heat 2 to 3 minutes, stirring periodically, until cheese is melted. Remove from heat.

  • 4

    Fill pasta shells with beef mix, utilizing about 2 tablespoons for each shell. Place filled shells in meal. Pour staying taco sauce over shells.

  • 5

    Sprinkle cheese and corn chips over shells. Garnish pasta shells with sour cream and green onions.

  • Make sure to buy jumbo-size pasta shells, so they’ll hold all the filling. Shells likewise are available in little and medium sizes.
  • To do ahead, cover and cool pan of unbaked stuffed pasta shells approximately 24 hours. Boost initially bake time to 25 minutes.

Nutrition Truths

Serving Size:
1 Serving
Calories from Fat
Overall Fat
30 g
90 mg
340 mg
Total Carbohydrate
53 g
29 g


Percent Daily Worths are based upon a 2,000 calorie diet.

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