Mexican Stuffed Shells
|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|
|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|
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.