Mexican Pasta Shells
12 uncooked jumbo pasta shells
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 can (15 oz) pinto beans, drained, rinsed
1 1/2 teaspoons chili powder
1 package (3 oz) cream cheese, softened
3/4 cup 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)
1. Heat oven to 350F. Spray an 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.
Cover and refrigerate pan of unbaked stuffed pasta shells up to 24 hours. Increase first bake time to 25 minutes.
Shells come in small, medium and jumbo size. Be sure to purchase jumbo-size pasta shells, so they'll hold all the filling. Use about 2 tablespoons filling for each shell.