Sunday, March 14, 2010

Mexi Shells

I used pasta suace in place of the salsa and it was okay!
Make an easy pasta dish pepped up with salsa, beans, chilies and cheese.
Makes: 6 serving's

18 uncooked jumbo pasta shells
1 lb lean ground beef
1 small onion, chopped
1 tablespoon chopped fresh cilantro or parsley
1 teaspoon ground cumin
1 can (4.5 oz) chopped green chilies, drained
1 can (14 oz) Heinz original beans in tomato sauce
2 jars (16 oz each) Thick 'n Chunky salsa
1 cup shredded Monterey Jack cheese

Heat oven to 350°F. Cook and drain pasta shells as directed on package.
Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chilies and beans.

In 13x9-inch glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.
Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.

No comments:

Post a Comment