Best Mexi Shells Recipes
MEXI SHELLS
Make an easy pasta dish pepped up with salsa, beans, chiles and cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain pasta shells as directed on package.
- Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chiles and beans.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.
- Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 50 mg, Fat 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2220 mg, Sugar 9 g, TransFat 1/2 g
MEXI SHELLS
Make an easy pasta dish pepped up with salsa, beans, chiles and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain pasta shells as directed on package.
- Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chiles and beans.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.
- Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 50 mg, Fat 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2220 mg, Sugar 9 g, TransFat 1/2 g
MEXI STUFFED SHELLS
Steps:
- Fill Dutch oven about half full of water. Cover and heat over high heat until boiling. Add pasta shells. Heat to boiling again. Boil uncover 11-13 min. While boiling, continue with recipe.
- Peel and chop the onion. Cook the beef and onion in skillet over med-high heat 5-6 min. stirring occasionally, until beef is brown; drain. Stir chili powder, diced tomatoes, cream cheese and 1/4 cup taco sauce into beef mixture. Heat over med-low heat 2-3 min. stirring occasionally, until cheese is melted. Remove from heat.
- Heat the oven 350. Spray pan with cooking spray. Drain pasta shells. Fill the shells with the beef mixture, using about 2 Tbsp. for each shell. Place in sprayed pan. Pour 1/2 cup taco sauce over the shells. Cover with aluminum foil and bake 20 min. Remove pan. Sprinkle the Colby-Monterey Jack cheese and corn chips over shells. Bake uncovered about 10 min. until cheese is melted. Peel and slice the green onion. Garnish pasta shells with sour cream and green onions.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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