 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Pasta shells hold all the taco-like ingredients in this dish, which you can eat with your hands or a knife and fork. Recipe from Weight Watcher's. Each serving (3 shells)provides: 3 proteins, 3/4 veg., 1 bread, 25 optional calories.406 cal.,24 gr. protein, 22 carbs. Ingredients:
13 ounces lean ground beef, broiled 2 min |
1/2 cup chopped onion |
1 garlic clove, minced |
1 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/2 cup spicy salsa or 1/2 cup mild salsa |
1/4 cup light sour cream |
3 ounces jumbo pasta shells, cooked and drained (about 12) |
1 1/2 ounces coarsely shredded reduced-fat sharp cheddar cheese |
1/2 cup shredded lettuce |
2 tablespoons diced seeded tomatoes |
Directions:
1. Preheat oven to 350*.
2. Spray an 11x7 baking pan with nonstick cooking spray.
3. In large, nonstick skillet, combine beef, onion and garlic. Cook over med.-high heat, stirring frequently to break up beef, until beef is browned and onion is translucent, about 5 minutes.
4. Add chili powder, cumin, oregano and salt; toss to mix well.
5. Cook 1 minute. Stir in salsa; cook, stirring frequently, 5 min.Remove from heat; stir in sour cream. Let cool slightly.
6. Stuff shells evenly with meat-mixture, mounding slightly.
7. Arrange shells in baking pan; cover with foil.
8. Bake 15 minutes; uncover and sprinkle evenly with cheese. Bake, uncovered, just until cheese melts, 1-2 minutes.
9. Top shells evenly with lettuce and tomato.
|
|