Stuffed. Now that was something I didn't do on Thanksgiving Day. I ate a little bit of everything, but I didn't overdo it. Not even sure why! There have been times, in recent years, where I couldn't move after eating Thanksgiving dinner!
I have a great recipe for Mexican Stuffed Shells. I had a Weight Watchers recipe years ago, but I can't find it. This one is really close. It's easy and yummy!!!
Mexican Stuffed Shells
- 24 uncooked jumbo pasta shells
- 1 pound lean ground beefshopping li
- 2 cups salsa (as hot as you like it)
- 1 can (8 ounces) tomato sauce
- 1 cup frozen corn
- 1/2 cup canned black beans, rinsed and drained
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or cheddar cheese
- 8 tablespoons reduced-fat sour cream
- 8 tablespoons salsa
- 1/4 coup sliced ripe olives (green or black)
- 1/4 cup sliced green onions
- Cook pasta shells according to package directions;drain.
- In a nonstick skillet, cook beef over medium heat until no longer pink;drain.
- Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells.
- Place in a 13-in. x 9in. x2-in. baking dish coated with nonstick cooking spray.
- Sprinkle with cheese.
- Cover and bake at 350 degrees for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.
Jill, from Jillsy Girl, our host at One Word Wednesday is getting some real life stuff done and Sally from Sally G. has been gracious enough to host One Word Wednesday until Jill comes back. Check these ladies out, they're awesome!!