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Mexican Stuffed Shells

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Ingredients
  Lean ground beef 13 Ounce, broiled
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Chili powder 1 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Salsa 1⁄2 Cup (8 tbs) (Spicy / Mild)
  Light sour cream 1⁄4 Cup (4 tbs)
  Jumbo pasta shells 3 Ounce, cooked, drained (12 Pieces)
  Reduced fat sharp cheddar cheese 1 1⁄2 Ounce, coarsely shredded
  Shredded lettuce 1⁄2 Cup (8 tbs)
  Diced seeded tomato 2 Tablespoon
Directions

1. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
2. In large nonstick skillet, combine beef, onion and garlic. Cook over medium-high heat, stirring frequently to break up beef, until beef is browned and onion is translucent, about 5 minutes.
3. Add chili powder, cumin, oregano and salt; toss to mix well. Cook 1 minute. Stir in salsa; cook, stirring frequently, 5 minutes. Remove from heat; stir in sour cream. Let cool slightly.
4. Stuff shells evenly with meat mixture, mounding slightly. Arrange shells in baking pan; cover with foil. Bake 15 minutes; uncover and sprinkle evenly with cheese. Bake, uncovered, just until cheese melts, 1 -2 minutes. Top shells evenly with lettuce and tomato.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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4.125
Average: 4.1 (16 votes)