I’ve been trying a bunch a new recipes lately (actually one of my sons has been trying new recipes and I LOVE that he cooks). This recipe is that perfect combination with an Italian pasta and a Mexican filling. You’ve got to give it a try!
This recipe was adapted from the Betty Crocker website
12 cooked pasta shells
2 teaspoons cooking oil
1 medium onion, chopped
1 can pinto beans, drained and rinsed
1 1/2 teaspoons chili powder
3/4 cup taco sauce
4 oz. cream cheese
1 cup shredded cheddar cheese
Heat oven to 350 degrees. Spray 8×8 inch pan.
Sweat the onion in the cooking oil. Then add pinto beans, chili powder, 1/4 cup taco sauce, and cream cheese. Cook on low until the cream cheese melts.
Fill each shell with bean mixture. Top with remaining taco sauce.
Cover and bake 20 minutes. Top with cheddar cheese and bake uncovered for an additional 10 minutes.
Serve with sour cream and corn chips.