Mexican Stuffed Shells

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

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.
4. Cook over med.-high heat, stirring frequently to break up beef, until beef is browned and onion is translucent, about 5 minutes.
5. Add chili powder, cumin, oregano and salt; toss to mix well.
6. Cook 1 minute.
7. Stir in salsa; cook, stirring frequently, 5 min.Remove from heat; stir in sour cream.
8. Let cool slightly.
9. Stuff shells evenly with meat-mixture, mounding slightly.
10. Arrange shells in baking pan; cover with foil.
11. Bake 15 minutes; uncover and sprinkle evenly with cheese.
12. Bake, uncovered, just until cheese melts, 1-2 minutes.
13. Top shells evenly with lettuce and tomato.

lean ground beef, onion, garlic, chili powder, ground cumin, oregano, salt, salsa, light sour cream, pasta shells, cheddar cheese, shredded lettuce, tomatoes

Taken from www.food.com/recipe/mexican-stuffed-shells-175146 (may not work)