| 136 | 137 | 138 | 139 | 140 |
| 1 | 39 | 78 | 117 | 156 |
|
Drain the pasta shells in a strainer or colander. Fill the shells with the
beef mixture, using about 2 tablespoons for each shell. Place filled
shells in the sprayed pan. Pour 1/2 cup taco sauce over the shells.
Cover with aluminum foil and bake 20 minutes. Remove the pan from the
oven. Sprinkle the Colby-Monterey Jack cheese and corn chips over the
shells. Bake uncovered about 10 minutes longer or until cheese is melted.
Peel and slice the green onions. Garnish pasta shells with sour cream and
green onions.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Bake):
0:30"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 425 Calories (kcal); 31g Total Fat; (65% calories from fat); 17g
Protein; 20g Carbohydrate; 88mg Cholesterol; 262mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
NOTES : Cook: 12 minutes
Essential Equipment: Dutch oven (about 4-quart size); large
skillet (about 10-inch size); 8- or 9-inch square pan or baking
dish
Lighter Stuffed Pasta Shells: For 24 grams of fat and 540 calories
per serving, use 1 pound lean ground turkey instead of the ground
beef and use reduced-fat cream cheese (Neufchâtel), available in
8
-ounce packages.
Tips
Be sure to purchase jumbo-size pasta shells, so they'll hold all
the filling. Shells also come in small and medium sizes.
To do ahead, cover and refrigerate pan of unbaked stuffed pasta
shells up to 24 hours. Increase first bake time to 25 minutes.
Nutr. Assoc. : 900315 0 3605 0 473 0 0 0 971 0 3585 0
*
Exported from MasterCook *
Succulent Pork Chops — Three Ways
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