Post by carnation037 on Jan 13, 2003 13:16:33 GMT -6
Mexi Shells
18 uncooked jumbo pasta shells
4 (8 ounce) cans no-salt-added tomato sauce
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
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 oz)
Heat oven to 350F. 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. Yield: 6 servings.
18 uncooked jumbo pasta shells
4 (8 ounce) cans no-salt-added tomato sauce
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
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 oz)
Heat oven to 350F. 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. Yield: 6 servings.