Taco Stuffed Shells
Ingredients
- 1 lb Jumbo Shells
- 2 lb Ground Beef
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tbsp Avocado Oil
- ½ White Onion diced
- 1 4oz can Green Chilies diced
- 3 Garlic Cloves minced
- 3 cups Cheddar Cheese shredded
- ½ cup Taco Sauce
- 1 cup Sour Cream
For Salsa
- 2 Roma tomatoes diced
- 1 Jalapeno diced
- 3 Garlic Cloves minced
- ½ White Onion diced
- 1 cup Cilantro diced
- 1 tsp Salt
- 1 tsp Cumin
- 3 tbsp Lime Juice
Instructions
- Prepare all of the ingredients. Preheat oven to 400deg. Start water boiling for pasta.
- In a bowl, combine all ingredients for the Salsa. Place in refrigerator until ready to serve.
- In a large saute pan over medium high heat, add oil, garlic and onions. Cook for 3 minutes then add green chilies, cumin, chili powder and ground beef. Cook until no longer pink (8-10 minutes). Remove from heat and stir in half of cheese.
- Add shells to water once it in boiling. Cook as directed on the package. Drain in colander and rinse with cool water to arrest cooking process.
- Being filling each shell with a portion of the ground beef mixture and lining them up in a 13x9 baking dish (coat bottom with cooking spray). Once all shells are full, cover with remaining cheese and place in oven for 20 minutes.
- In a small bowl, combine sour cream and taco sauce.
- Serve shells with a drizzle of sour cream mixture and a spoonful of salsa on top.
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