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15 – 18 uncooked jumbo pasta shells
1 pound lean ground turkey or ground beef (beef tastes better)
1 can (10 ounces) enchilada sauce
½ tsp. dried minced onion
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. ground cumin
½ cup fat free refried beans
1 cup (4 oz.) shredded 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” x 7” x 2” baking dish coated with cooking spray.
Cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
1 pound lean ground turkey or ground beef (beef tastes better)
1 can (10 ounces) enchilada sauce
½ tsp. dried minced onion
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. ground cumin
½ cup fat free refried beans
1 cup (4 oz.) shredded 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” x 7” x 2” baking dish coated with cooking spray.
Cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.