Prep Time
10 Mins
Cook Time
18 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Prepare shells and cheese according to package directions.

Step 2

Meanwhile, brown beef in a 12-inch (2 1/2-inch-deep) nonstick skillet or Dutch oven over medium-high heat, stirring often, 8 minutes or until no longer pink; drain and rinse under hot running water. Return beef to skillet; stir in chili powder, cumin, and salt. Cook 2 minutes. Add beans, tomatoes, and 1/4 cup water. Cook 5 to 8 minutes or until most of liquid has evaporated.

Step 3

Stir prepared pasta into beef mixture, and sprinkle with chopped fresh parsley. Serve immediately.

Step 4

Note: For testing purposes only, we used Velveeta Shells & Cheese Original and Delmonte Diced Tomatoes with Zesty Mild Green Chilies.

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