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|On The Border Pasta Shells|
|Recipe courtesy North Dakota Wheat Commission|
|24 jumbo pasta shells
16-ounce jar picante sauce, mild, medium or hot
8-ounce can low-sodium tomato sauce
1/2 cup water
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon crushed red pepper
1/2 cup finely chopped fresh cilantro, divided
4-ounce can chopped green chilies, drained
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded cheddar cheese, divided
1/2 cup chopped green onion
1/2 cup chopped black olives
1/2 cup chopped fresh tomatoes
|Cook pasta according to package directions; drain.
Mix picante sauce, tomato sauce and water in small bowl.
In a skillet, brown onion and ground beef over medium heat. Remove from heat and drain. Add chili powder, cumin, red pepper, green chilies, 1/4 cup cilantro, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese and 1/2 cup sauce mixture.
Pour half of the remaining sauce mixture in the bottom of a 13 x 9 x 2-inch baking dish. Fill each cooked shell with 1 to 2 tablespoons meat mixture and place shells in baking dish. Pour remaining sauce mixture over top.
Cover with aluminum foil and bake in a preheated 350º oven for 30 minutes. Top with remaining cheeses; bake uncovered 5 to 10 minutes or until cheese melts.
Serve immediately. Top each serving with a dollop of sour cream, green onions, black olives, tomatoes and cilantro.
To reduce fat, use low-fat or fat-free sour cream and cheese.
|Each serving provides: 454 calories, 27 g protein, 39 g carbohydrates, 20.7 g fat, 3.6 g fiber, 74 mg cholesterol, 4 mg iron, 743 mg sodium.|