| 12 | uncooked jumbo pasta shells |
| 2 | teaspoons vegetable oil |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | can (15 oz) Progresso pinto beans, drained, rinsed |
| 1 1/2 | teaspoons chili powder |
| 1 | package (3 oz) cream cheese, softened |
| 3/4 | cup Old El Paso 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) |
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
- 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.
- Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
- 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.
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