Tex-Mex Stuffed Shells

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

12

  ounces

  pasta shells -- cooked

1

  pound

  extra lean ground beef

1

  tablespoon

  taco spice mix -- see recipe

1

  small

  onion -- diced

1

  clove

  garlic -- minced

8

  ounces

  no salt added tomato sauce

12

  ounces

  black beans -- drained and rinsed

10

  ounces

  Mexican style corn -- drained

4

  ounces

  green chilies -- drained

14 1/2

  ounces

 tomatoes -- fire roasted diced -- drained

4

  ounces

  black olives -- drained

1

  cup

  Mexican Four Cheese

1

  tablespoon

  vegetable oil

Heat oven to 350F.

Heat oil in large frying pan. Add onion and ground beef. Cook until no pink remains in beef and onion softens.

Add garlic and cook for 30 seconds.

Add black beans, corn, chilies, olives, and tomatoes. Cook for 2 minutes.

Add taco spice mix and tomato sauce. Cook until thoroughly heated through.

Spread a thin layer of sauce on bottom on 9x13 inch pan.

Stuff shells with meat mixture and place on top of shells.

Pour remaining sauce over shells and sprinkle with cheese.

Bake for 30 minutes.

Makes 6 servings.

Per Serving: 852 Calories; 33g Fat (34.3% calories from fat); 45g Protein; 97g Carbohydrate; 14g Dietary Fiber; 87mg Cholesterol; 864mg Sodium. Exchanges: 5 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.

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