Mexi Shells

Mexi Shells

Ingredients:
2 tablespoons all-purpose flour
1 teaspoon chile powder
2 teaspoons ground cumin
3/4 pound extra-lean ground beef
1 small onion -- chopped (about 1/4 cup)
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro

Directions:
1 (4 ounce) can chopped green chiles -- drained
1 (15 ounce) can chile beans in sauce -- undrained
1 cup shredded part-skim Mozzarella cheese (4
ounces)
Heat oven to 350º. Cook and drain pasta shells as directed on package.
While pasta is cooking, mix tomato sauce, flour, chile powder and 2
teaspoons cumin; reserve. Cook ground beef and onion in 2-quart saucepan
over medium heat, stirring occasionally, until beef is brown; drain. Stir
in 1 teaspoon cumin, the cilantro, green chiles and chile beans.
Pour 1 cup of the reserved tomato sauce mixture into ungreased rectangular
baking dish, 13 × 9 × 2 inches. Spoon about 1 1/2 tablespoons beef mixture
into each pasta shell. Place filled sides up on sauce in dish. Pour
remaining tomato sauce mixture over shells. Sprinkle with cheese. Cover
and bake 30 minutes. Let stand uncovered 10 minutes.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
betty crocker best of baking recipes.txt
Description:
"Jumbo pasta shells are a fun change of pace, especially when stuffed
with the Mexican-inspired filling here."
Copyright:
"© General Mills, Inc. 1998."
T(Bake):
"0:30"
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