Mexican Pasta Shells
- 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)
Adapted from bettycrocker.com
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.
1 Serving: Calories 400 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 45mg; Sodium 450mg; Total Carbohydrate 40g (Dietary Fiber 7g, Sugars 3g); Protein 15g Percent Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 20%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 3 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.