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    Nacho Stuffed Shells


    Source of Recipe


    Marla

    List of Ingredients




    Nacho Stuffed Shells


    32 to 36 Jumbo Shells (12-oz. package), uncooked
    3/4 lb extra-lean ground beef
    1.25-oz. package low-sodium taco seasoning mix
    1 cup water
    16-oz. can refried beans with chilies
    1 cup low-fat cheddar cheese, shredded
    3/4 cup mild, medium or hot picante sauce
    8-oz. can low-sodium tomato sauce
    2-oz. can sliced ripe olives, drained
    1/2 cup thinly sliced green onions
    Optional Garnishes
    Low-fat sour cream
    Low-fat grated Cheddar cheese
    Chopped jalapeños
    Chopped cilantro
    Salsa
    Guacamole

    Recipe




    1 Prepare pasta according to package directions.

    2 While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.

    3 When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).

    4 Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

    5 Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.

    6 Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.

    7 Garnish as desired.

    Servings: 8

 

 

 


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