Mexican Pasta Shells

Name: Mexican Pasta Shells
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams can pinto beans, drained, rinsed; 2 teaspoons chili powder; 113 grams cup shredded Colby-Monterey Jack cheese blend; 118 milliliters crushed corn chips; 85 grams package cream cheese, softened; 59 milliliters medium green onions, sliced; 177 milliliters Old El taco sauce; 12 jumbos 12 uncooked jumbo pasta shells; 118 milliliters medium onion, chopped; 118 milliliters sour cream; 2 teaspoons vegetable oil

Mexican Pasta Shells might be just the Mexican recipe you are searching for. This recipe serves 6. One portion of this dish contains approximately 12g of protein, 19g of fat, and a total of 396 calories. A mixture of cream cheese, vegetable oil, green onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

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

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Cooking Spray

Pasta Shells

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Oven

Frying Pan

Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat.

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Cooking Oil

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Sauce Pan

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.

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Chili Powder

Cream Cheese

Taco Sauce

Cheese

Beans

Onion

Fill cooked shells with bean mixture.

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Cooked Pasta Shells

Place shells, filled sides up, in pan.

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Pasta Shells

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Frying Pan

Pour remaining 1/2 cup taco sauce over shells.

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Taco Sauce

Pasta Shells

Cover and bake 20 minutes.

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Oven

Sprinkle with shredded cheese and corn chips.

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Shredded Cheese

Corn Chips

Bake uncovered about 10 minutes longer or until cheese is melted.

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Cheese

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Oven

Garnish with sour cream and onions.

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Sour Cream

Onion

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Oven

Frying Pan

Sauce Pan

Ingredients

Servings:

425grams

can pinto beans, drained, rinsed 2teaspoons

chili powder 113grams

cup shredded Colby-Monterey Jack cheese blend 118milliliters

crushed corn chips 85grams

package cream cheese, softened 59milliliters

medium green onions, sliced 177milliliters

Old El taco sauce 12jumbos

12 uncooked jumbo pasta shells 118milliliters

medium onion, chopped 118milliliters

sour cream 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.