Fajita Stuffed Shells
Mexican and Italian meet in this enticing entrée. Flavored with lime, garlic, oregano, cumin and cilantro, it tastes much more complicated than it is.
Makes 4 servings
|1/4||cup fresh lime juice|
|1||clove garlic, minced|
|1/2||teaspoon dried oregano leaves|
|1/4||teaspoon ground cumin|
|1/2||(6-ounce) boneless beef top round or beef flank steak|
|1||medium green bell pepper, halved and seeded|
|1||medium onion, cut in half|
|12||uncooked jumbo pasta shells (about 6 ounces)|
|1/2||cup reduced-fat sour cream|
|2||tablespoons shredded reduced-fat Cheddar cheese|
|1||tablespoon minced fresh cilantro|
|2/3||cup chunky salsa|
|2||cups shredded leaf lettuce|
- Combine lime juice, garlic, oregano and cumin in shallow nonmetallic dish. Add steak, bell pepper and onion. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350°F. Cook pasta shells according to package directions, omitting salt. Drain and rinse well under cold water; set aside.
- Grill or broil steak and vegetables over medium heat 6 to 8 minutes for medium or until desired doneness, turning once. Cool slightly. Cut steak into thin slices. Chop vegetables. Place steak slices and vegetables in medium bowl. Stir in sour cream, Cheddar cheese and cilantro. Stuff shells evenly with meat mixture, mounding slightly.
- Arrange shells in 8-inch baking dish. Pour salsa over filled shells. Cover with foil and bake 15 minutes or until heated through. Divide lettuce evenly among 4 plates; arrange 3 shells on each plate.
|Serving Size:||3 Stuffed Shells|
|Calories from Fat||16 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
Check out more recipes for Mexican