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Mexican Shells & Pork Chops

Prep time 10 mins
Cook time 25 mins
Yield 4 servings

Ingredients

  • 1 tablespoon oil
  • 4 bone-in pork chops (2 lb.)
  • 1 cup TACO BELL HOME ORIGINALS Salsa
  • 2 cups water
  • 1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
  • 1 medium green pepper, chopped

How to Make It

  1. Heat oil in large skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until cooked through (160°F). Remove chops from skillet; cover to keep warm.

    Add salsa and water to skillet; bring to boil.

    Stir in Shells and pepper. Reduce heat to medium; cook 10 min. Stir in Cheese Sauce; top with the chops. Cover. Reduce heat to low; cook 5 min. or until heated through.

    Substitute:
    Substitute 4 small boneless skinless chicken breast halves (1 lb.) for the chops. Cook 5 to 7 min. on each side or until cooked through (170°F).

    Substitute:
    Substitute 4 boneless pork chops, 3/4 inch thick (1 lb.) for the bone-in chops. Cook 5 to 8 min. on each side or until cooked through (160°F).

    Nutrition Information Per Serving: 640 calories, 27g total fat, 8g saturated fat, 135mg cholesterol, 1260mg sodium, 43g carbohydrate, 2g dietary fiber, 6g sugars, 54g protein, 6%DV vitamin A, 50%DV vitamin C, 20%DV calcium, 20%DV iron.