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Beef Fiesta Shells
A Mexican meal on the healthy side. |
Prep: 20 minutes
Cook: 35 minutes
Servings: Serves 6
| 1 |
lb. ground round beef |
| or - |
1 package fully cooked ground beef or shredded beef |
| 1 |
small white onion, chopped |
| 1 |
small can chopped green chilies |
| 1 |
cup grated, reduced fat, cheddar cheese |
| 1 |
jar (12 ounces) picante sauce (mild or medium) |
| 1 |
small can tomato sauce |
| 1 |
small can french fried onion rings, divided |
| 18 |
large pasta shells (stuffable kind) |
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Cook pasta shells according to directions. Preheat oven to 350°F. |
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In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside. |
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If using fully cooked ground beef, saute onions until soft. Add beef and continue as below, omiting salt and pepper. |
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Brown meat with onions, salt and pepper. Add green chilies, 1/2-cup of cheese, half a can of onion rings and ½ cup of prepared sauce. |
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Stuff shells with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes. |
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Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly. |
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| Nutrition information per serving: Calories 334 Total Fat 11.5 g Saturated Fat 3.5 g Cholesterol 48 mg Iron 3.4 mg Sodium 613 mg. |
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| This recipe can be converted to a casserole by omitting the large pasta shells and replacing with a 12-ounce bag of medium-small pasta shells. Instead of stuffing shells, mix meat mixture with cooked small shells. Follow the rest of the original recipe. |
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| Need help with this recipe? Go to: Ground Beef Basics |
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