Mexican stuffed shells (ww)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13 | ounces | Ground turkey; or beef |
| ½ | cup | Onion; chopped |
| 1 | Garlic clove; minced | |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Cumin; ground |
| ¼ | teaspoon | Oregano; dried Salt |
| ½ | cup | Salsa; mild or spicy |
| ¼ | cup | Sour cream; light |
| 1½ | ounce | Cheddar cheese; shredded |
| ½ | cup | Lettuce; shredded |
| 2 | tablespoons | Tomato; diced, seedless |
| 12 | Pasta shells; cooked, jumbo, drained | |
Directions
Preheat oven to 350 F. Spray an 11 x 7 inch baking pan with Pam. In a large skillet, over medium heat, cook meat, onion and garlic, stirring frequently to break up meat, until meat is brown and onion is translucent. Add chili powder, cumin, oregano and salt; stir to combine. Cook 1 minute. Stir in salsa; cook, stirring frequently, 5 minutes. Remove from heat; stir in sour cream. Let cool slightly.
Stuff shells evenly with meat mixture, mounding slightly.
Arrange shells in prepared pan and cover with foil. Bake 15 minutes; uncover and sprinkle evenly with cheese. Bake uncovered for 1 to 2 minutes longer. Top shells evenly with lettuce and tomatoes. Serves four. Each serving provides: 3 Protein, ¾ Vegetable, 1 Bread and 25 Optional Calories. WW magazine.
Posted by Kay Crowley, KOOK-NET : Boomerville USA Houston TX * 713-370-1448