South of the border stuffed shells

Yield: 6 Servings

Measure Ingredient
24 Jumbo Shells, uncooked
16 ounces Picante sauce
8 ounces Low-sodium tomato sauce
½ cup Water
1 medium Onion; chopped
1 pounds Lean ground beef
2 teaspoons Vegetable oil
1 teaspoon Chili powder
4 ounces Chopped green chilies (canned), drained
4 ounces Grated Monterey Jack cheese

Prepare pasta according to package directions; drain.

Mix picante sauce, tomato sauce and water in small bowl. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil). Remove from heat and drain off fat. Add chili powder, chopped green chilies, ½ cup shredded cheese and ½ cup picante sauce mixture to meat mixture.

Preheat oven to 350 degrees F. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish. Pour remaining picante mixture over top of shells. Cover with aluminum foil and bake at 350 F for 20 to 30 minutes. Uncover, add remaining ½ cup cheese and bake, uncovered, an additional 5 minutes until cheese melts. Serve immediately.

* This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.

Each serving provides: 494 Calories; 33⅕ g Protein; 38.7 g Carbohydrates; 22½ g Fat; 92⅗ mg Cholesterol; 819 mg Sodium.

Calories from Fat: 41%

Copyright National Pasta Association () (Reprinted with permission)

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