Title: Mexican Stuffed Shells
Categories: Entree Casserole
Yield: 4 Servings

13	oz	Ground turkey or beef
1/2	c	Onion; chopped
1	cl	Garlic; minced
1	ts	Chili powder
1/4	ts	Ground cumin
1/4	ts	Dried oregano
1/4	ts	Salt
1/2	c	Spicy or mild salsa
1/4	c	Light sour cream
5 1/2	oz	Reduced fat sharp chedder cheese, (1/2 c) shredded
		Lettuce; shredded
2	tb	Tomato; seeded, diced
12		Jumbo pasta shells; cooked and drained

Preheat oven to 350 degrees. Spray an 11x7" baking pan with Pam. In a large skillet, over med. 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 min. Stir in salsa; cook, stirring frequently, 5 min. Remove from heat; stir in sour cream. Let cool slightly. Stuff shells evenly with meat mixture. mounding slightly. Arrange shells in prepared pan: cover with foil. Bake 15 min; uncover and sprinkle evenly with cheese. Bake uncovered 1-2 min. longer. Top shells evenly with lettuce and tomato.

Each serving = 3P, 3/4V, 1B, 25Cal

Source: This recipe came from a WW Magazine, but I believe it is in the new Pasta cook book--Barbara.

previous

next