Chipotle Beef and Cheddar Stuffed Shells

shellThis recipe is very tasty. It is slightly altered from the recipe on page 111 of the October 2014 issue of Woman’s Day magazine. It makes 4 servings.

 

 

 

 

Chipotle Beef and Cheddar Stuffed Shells

16 (from a 12-ounce box) jumbo shells
1 3/4 cup marinara sauce
2 tablespoon chipotle in adobo, finely chopped
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
3/4 pound lean ground beef
(15-ounce) can petite diced tomatoes with green chiles, drained
1 teaspoon ground cumin
1 cup chopped fresh cilantro, plus more for serving
1/2 cup grated sharp Cheddar
2 tablespoons lime juice

 

Heat oven to 400 degrees F.

Cook jumbo shells according to package directions. Drain and rinse under cold water to cool.

Combinemarinara sauce withchipotle inadobo and spread on the bottom of a large broiler-proof baking dish.

Heat olive oil in a large skillet over medium heat. Sauté onion until very tender, 10 to 12 minutes. Stir in garlic and cook for 1 minute. Increase the heat to medium-high, add lean ground beef and cook, breaking it up with a spoon, until browned, 3 to 4 minutes. Stir in petite diced tomatoes with green chiles, and ground cumin, and cook for 3 minutes. Remove from heat and fold in fresh cilantro and grated sharp Cheddar.

Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce. Sprinkle with grated sharp Cheddar. Cover with foil and bake until the shells are heated through, 12 to 15 minutes.

Heat broiler. Uncover, and broil until the cheese begins to brown, 2 to 3 minutes. Squeeze fresh lime juice over the shells; serve with chopped cilantro and lime wedges, if desired.

 

By my calculations – Per serving – Calories: 535, Total Fat: 26g, Sat. Fat: 9g, Carbs: 45.6g, Fiber: 6.1g, Protein: 32g

 

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