Nacho Stuffed Shells
Source of Recipe
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List of Ingredients
36 jumbo shells
3/4 lb ground beef extra lean
1 1.25 oz package low sodium taco seasoning
1 cup water
1 16 oz can refried beans with chilies
1 cup reduced fat Cheddar cheese, shredded
3/4 cup picante sauce
1 8 oz can tomato sauce low sodium
1 2 oz can sliced olives
1/2 cup green onion, thinly sliced
Recipe
Preheat oven to 350° F.
Prepare pasta according to package directions.
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 and cook until smooth
and well mixed.
When pasta is done, drain well.
Fill shells with beef mixture (1-2 tbsp. per shell).
Combine picante sauce and tomato sauce in a saucepan.
Cook until heated, stirring occasionally.
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.
Sprinkle with green onions.
Cover and let stand 5 minutes before serving.
Serve immediately and garnish with any of the following:
low-fat sour cream
low-fat grated Cheddar cheese
chopped jalapeno
chopped cilantro
salsa, guacamole
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