Thursday, May 19, 2011

Mexican Stuffed Shells

I have been meaning to try these for a while now and I finally got around to it and they were a bit hit! My kids and family loved this dish. A fun twist on the usual stuffed shells. I split this dish into 2 8x8 pans and popped one in the freezer for a great freezer meal later on.

*Recipe curtosy of Taste of Home

24 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
2 cups salsa (I used 1 cup)
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

8 tablespoons reduced-fat sour cream
8 tablespoons salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions
Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.

Nutritional Analysis: One serving (3 stuffed shells with 1 tablespoon each sour cream and salsa and 1-1/2 teaspoons each olives and onions) equals 323 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 787 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 1 vegetable, 1 fat.

Mexican Stuffed Shells published in Light & Tasty June/July 2002, p29

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