Mexican Stuffed Shells

Pasta shells hold all the taco-like ingredients in this dish, which you can eat with your hands or a knife and fork. Recipe from Weight Watcher's. Each serving (3 shells)provides: 3 proteins, 3/4 veg., 1 bread, 25 optional calories.406 cal.,24 gr. protein, 22 carbs.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 13  ounces lean ground beef, broiled 2 min
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 1  teaspoon chili powder
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄2 cup  spicy salsa or 1⁄2 cup mild salsa
• 1⁄4 cup light sour cream
• 3  ounces jumbo pasta shells, cooked and drained (about 12)
• 1 1⁄2 ounces  coarsely shredded reduced-fat sharp cheddar cheese
• 1⁄2 cup  shredded lettuce
• 2  tablespoons  diced seeded tomatoes

Directions

1. Preheat oven to 350*.
2. Spray an 11x7" baking pan with nonstick cooking spray.
3. In large, nonstick skillet, combine beef, onion and garlic. Cook over med.-high heat, stirring frequently to break up beef, until beef is browned and onion is translucent, about 5 minutes.
4. Add chili powder, cumin, oregano and salt; toss to mix well.
5. Cook 1 minute. Stir in salsa; cook, stirring frequently, 5 min.Remove from heat; stir in sour cream. Let cool slightly.
6. Stuff shells evenly with meat-mixture, mounding slightly.
7. Arrange shells in baking pan; cover with foil.
8. Bake 15 minutes; uncover and sprinkle evenly with cheese. Bake, uncovered, just until cheese melts, 1-2 minutes.
9. Top shells evenly with lettuce and tomato.