- 12
- uncooked jumbo pasta shells
- 1
- medium onion, finely chopped
- 1
- pound lean ground beef
- 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 package.
- 2 In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
- 3 Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
- 4 Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
- 5 Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.
