Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, nacho stuffed shells. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Nacho Stuffed Shells is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Nacho Stuffed Shells is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have nacho stuffed shells using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Nacho Stuffed Shells:
- Prepare 20 jumbo shells
- Take 15 oz can tomato puree
- Prepare 1 1/4 cup fat free salsa
- Take 1/2 tsp garlic powder
- Make ready 2 tbsp reduced sodium taco seasoning
- Make ready 1/2 cup water
- Make ready 1/4 cup reduced fat cream cheese spread
- Take 16 oz reduced fat refried beans
- Make ready 4 oz diced green chiles
- Get 1/3 cup reduced fat mexican shredded cheese
- Take 1/2 lb ground turkey
Instructions to make Nacho Stuffed Shells:
- Preheat oven to 350
- In large bowl, stir together tomato puree, salsa and garlic powder. Spread 3/4 cup sauce mixture in bottom of a 13 x 9 x 2-inch baking pan. Reserve remaining sauce.
- Cook pasta according to package directions until al dente. Rinse with cold water and drain.
- Cook turkey in a large skillet sprayed with cooking spray, over medium heat, breaking pieces up until turkey is no longer pink. Stir in taco seasoning, water and cream cheese, stirring until cream cheese is melted; simmer until thickened. Stir in refried beans and green chilies.
- Fill shells with bean mixture, using 2 tablespoons filling per shell. Place filled shells in prepared baking dish, top with remaining sauce.
- Cover with foil and bake 30 minutes; sprinkle with cheese and cilantro, if desired. Uncover and bake 5 to 10 more minutes.
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