Mexican Stuffed Shells
Mexican Stuffed Shells might be just the side dish you are searching for. For 68 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 116 calories, 6g of protein, and 5g of fat each. Head to the store and pick up olives, canned tomato sauce, low fat sour cream, and a few other things to make it today. It is a very reasonably priced recipe for fans of Mexican food. 505 people found this recipe to be delicious and satisfying. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Try Mexican Stuffed Shells, Mexican Stuffed Shells, and Mexican Stuffed Shells for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup canned black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/4 cup sliced green onions
24 uncooked jumbo pasta shells
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
8 tablespoons reduced-fat sour cream
1/4 cup sliced ripe olives
8 tablespoons salsa
Equipment:
frying pan
baking pan
Cooking instruction summary:
Directions 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. Originally published as Mexican Stuffed Shells in Light & TastyJune/July 2002, p29 Nutritional Facts 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. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. 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.
Nutrition Information:
covered percent of daily need
