Serves: 4
Total Calories: 514
Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.
Meanwhile, in a 10-inch skillet over medium-high heat, sauté onion in oil for 5 to 7 minutes or until beginning to soften. Stir in enchilada sauce, tomato sauce, green chilies, cumin and garlic powder. Reduce heat to medium and simmer, stirring frequently, for about 10 minutes to blend flavors.
Stir corn into sauce and heat through. Place drained pasta in a large serving dish. Pour sauce over toss if desired. Sprinkle with cheese and ripe olives.
This Mexican Shells recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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