Pasta Mexicana

September 25, 2011

Matt and I dusted off the Taste of Home recipe book, delved in to find a new recipe to make for dinner last night and this is what we chose. It's the perfect marriage between pasta and mexican food and it's actually not a heavy meal like I thought it'd be!

So mix up the margaritas and make this easy peasy meal while you practice saying 'Ole'!

Enchilada Stuffed Shells


What you'll need:
15 uncooked jumbo pasta shells
1 lb. lean ground turkey (we used ground beef instead)
1 can (10 oz.) enchilada sauce
1/2 tsp. dried minced onion
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/2 c. fat-free refried beans (omitted from my shells, but not Matt's :)
1 c. (4 oz.) shredded reduced-fat cheddar cheese
(we also added a few dollops of sour creme)

Cook pasta according to package directions. In a nonstick skillet, cook through turkey over medium heat; drain. Stir in enchilada sauce and seasonings; set aside.

Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in a baking dish coated with nonstick cooking spray.

Cover and bake for 350 degrees for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

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