Taco-Stuffed Pasta Shells
Source of Recipe
Very Best Baby
Recipe Introduction
A Mexican spin on an Italian favorite for a taste that will make your family say, "Ole!"
PREP TIME: 20 minutes
BAKE TIME: 40 minutes
List of Ingredients
- 16 jumbo dried shells, prepared according to package directions, rinsed, and drained
- 1 pound extra-lean ground beef
- 1 package (1.25 oz) Ortega Taco Seasoning Mix
- 1 cup water
- 1 can (16 oz) Ortega Refried Beans
- 1 cup (4 oz) shredded reduced-fat cheddar cheese, divided
- 1 jar (16 oz) Ortega Salsa - Mexican Stryle, divided
- 1/4 cup sliced green onions
- Sour cream (optional)
Instructions
- PREHEAT oven to 350 F. Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese: mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square (2 quart) baking dishes. Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells.
- IF FREEZING: Cover one or both baking dishes with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months. (Makes 4 servings)
- COVER remaining baking dish with foil. Bake for 40-45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream. (Makes 4 servings)
- TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375 F. Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.
Final Comments
NUTRITION FACTS PER SERVING: 347 cal., 13 g total fat (6 g sat. fat), 50 mg chol., 1,155 mg sodium, 32 g total carbo., 5 g fiber, 4 g sugars, 21 g protein.
Daily Values: 12% vit. A, 17% vit. C, 16% calcium, 16% iron.
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