Gypsy Jan
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It's National Nachos Day (in the U.S.)
Buen Provecho!
Nacho Stuffed Shells
Almost everyone loves nachos, almost everyone loves stuffed shells. So this should be the perfect fusion dish! It certainly is fun and tasty. You can
reduce the calories with lowfat versions of sour cream and cheddar. To spice it up, use Cabot’s Chipotle Cheddar or Hot Habañero Cheddar, or the 50%
Reduced Fat Jalapeño Cheddar and Pepper Jack Cheddar (for more information see CabotCreamery.com).
The conch shell, or conchiglie, is one of the more popular shapes of pasta. Jumbo shells can be stuffed with standard ricotta, luxurious crab or
fusion flavors like taco or Thai fillings. Small shells are a great everyday pasta for sauce, soups, salads or macaroni and cheese. Read more about
pasta shapes in our Pasta Glossary.
Ingredients
• 36 jumbo shells (12-ounce package), uncooked
• ¾ pound extra-lean ground beef
• 1.25-ounce package taco seasoning mix
• 1 cup water
• 16-ounce can refried beans with chilies
• 1 cup cheddar cheese, shredded
• ¾ cup mild, medium or hot picante sauce
• 8-ounce can tomato sauce (a quality sauce makes a difference)
• 2-ounce can sliced ripe olives, drained
• ½ cup thinly sliced green onions
• Optional garnishes:
Sour cream
Grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole
Preparation
1. Preheat oven to 350°F. Prepare pasta according to package directions.
2. While pasta is cooking, sauté the beef in a large skillet until browned; drain well. Add the taco seasoning mix and water; simmer 5 minutes or
until thickened.
3. Stir in the beans and cheese. Cook until smooth and well mixed.
4. When the pasta is done, drain well. Fill the shells with beef mixture (1 to 2 tablespoons per shell).
5. Combine the picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.
6. Spread ½ cup of the tomato sauce over the bottom of a 9" x 13" baking pan that has been coated with cooking spray. Place filled shells side by side
on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly
heated. Sprinkle with green onions.
7. Cover and let stand 5 minutes before serving. Serve immediately. Garnish as desired (let people help themselves to the garnishes).
Serves 8.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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DENNIS
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Location: Punta Banda
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http://sabatos.net/index.php/the-history-of-nachos-revealed/
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Gypsy Jan
Ultra Nomad
Posts: 4275
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Dennis, Great Link
Check out this explanation of the origin - fact or fiction, it's all fun!
http://en.wikipedia.org/wiki/Nachos
Yum -. gooey, cheesy, spicy goodness.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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noproblemo2
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Posts: 1088
Registered: 4-14-2006
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This recipe I can't wait to try...... Thanks...S
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