Saturday, January 17, 2009

Enchilada Stuffed Shells -Where Mexico Meets my mouth!


  • 15 uncooked jumbo pasta shells
  • 1 pound lean ground turkey
  • 1 can (10 ounces) enchilada sauce
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/2 cup fat-free refried beans
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese


Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; 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 an 11-in. x 7-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.

Eli and I really liked the simplicity and tastiness of this meal. We liked to eat it with a nice side salad, and maybe a fruit salad for dessert. Don't be scared of the diversity of this meal, it's well worth it!

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