Beef mixture filled pasta shells– a best Mexican-style dinner put with Old El Paso ® taco sauce.
Updated December 30,2010
raw jumbo pasta shells
medium onion, finely chopped
pound lean hamburger
teaspoons chili powder
package (3 ounces) cream cheese
cup Old El Paso ™ taco sauce
cup shredded Colby-Monterey Jack cheese (4 ounces)
cup crushed corn chips
green onions, sliced
cup sour cream
Heat oven to 350 ° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on plan.
In 10- inch frying pan, cook hamburger and onion over medium-high heat 5 to 6 minutes, stirring periodically, till beef is brown; drain.
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.
Fill pasta shells with beef mix, utilizing about 2 tablespoons for each shell. Place filled shells in meal. Pour staying taco sauce over shells.
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.
- 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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