1.22.2012
MEXICAN STUFFED SHELLS
this serves 2.
12 jumbo pasta shells
1/2 lb. veggie beef (I prefer morningstar farms veggie crumbles)
1 c. salsa
4 oz. tomato sauce
1/2 c. frozen corn, thawed
8 oz. black beans, rinsed and drained
1/2 c. sharp cheddar, shredded
toppings:
salsa
black olives
green onions
preheat oven to 350.
cook pasta shells and drain. In a nonstick skillet, cook beef over medium heat until mostly cooked through. Stir in the salsa, tomato sauce, corn, and beans. spoon this mixture into the taco shells.
Place stuffed shells in a small baking dish coated with nonstick spray. Lay the shells side by side and as close to each other as possible. top with the shredded cheese and bake for 25-30 minutes or until heated through.
top with salsa, olives, and green onions.
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