Zutaten für Taco Stuffed Pasta Shells
- 24 jumbo pasta shells
- Extra Lean Ground Beef
- Taco Seasoning Mix
- 1 cup water
- Refried Black Beans
- Low Fat Cheddar Cheese
- ½ cup salsa
- Green Onion
- sour cream, for serving
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Zubereitung von Taco Stuffed Pasta Shells
- Preheat oven to 350°F (175°C). Brown 1 lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon.
- Drain off any excess grease.
- Add 1 packet taco seasoning mix and 1 cup water to the skillet. Stir well.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Stir in 1 (15-ounce) can of drained and rinsed kidney beans and ¾ cup shredded cheddar cheese.
- Mix thoroughly.
- Spread ¼ cup of your favorite salsa evenly over the bottom of two 8x8 inch baking dishes.
- Fill jumbo pasta shells with the beef mixture. (You may need to adjust the amount of filling depending on shell size).
- Arrange half of the filled shells in each baking dish, filled side up.
- Spoon the remaining salsa over the shells.
- **To Freeze (makes 1 frozen meal):** Cover one baking dish with plastic wrap, then tightly with foil. Label and freeze for up to 2 months.
- **To Bake Fresh:** Cover the remaining baking dish with foil.
- Bake for 40-45 minutes, or until the shells are heated through and the cheese is melted and bubbly.
- Sprinkle with ¼ cup chopped green onions and the remaining cheese.
- Serve immediately with sour cream.
- **To Bake Frozen Shells:** Place the frozen baking dish in the refrigerator overnight to thaw. Preheat oven to 375°F (190°C). Remove the plastic wrap. Recover with foil. Bake for 45-50 minutes, or until heated through and bubbly.
- Sprinkle with ¼ cup sliced green onions and ¼ cup shredded reduced-fat cheddar cheese.
- Serve with sour cream.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
17g
Fat
21g
Carbs
8g
