Mexi Shells

• 18 uncooked jumbo pasta shells
• 4 can no salt added tomato sauce
• 2 tbsp all-purpose flour
• 1 tsp chili powder
• 2 tsp ground cumin
• 3/4 lb extra-lean ground beef
• 1 small onion chopped (1/4 cup)
• 1 tsp ground cumin
• 1 tbsp chopped fresh cilantro
• 1 can chopped green chiles, drained (4.5 oz)
• 1 can chili beans in sauce, undrained (15-16 oz)
• 1 cup shredded part-skim mozzarella cheese (4 oz)

1. Heat oven to 350F.
2. Cook pasta shells as directed on package.
3. Meanwhile, in medium bowl, mix tomato sauce, flour, chili powder and 2 tsp.
4. comin; set aside.
5. In 2-qt.
6. saucepan, cook beef and onion over medium heat 8-10 min., stirring occasionally, until beef is brown; drain.
7. Stir in 1 tsp.
8. cumin, the cilantro, green chiles and chile beans.
9. Drain pasta shells.
10. In increased 13 x 9-in.
11. glass baking dish, spread 1 cup of the tomato sauce mixture.
12. Spoon about 1 1/2 tbsp.
13. beef mixture into each pasta shell.
14. Place filled sides up on sauce in dish.
15. Pour remaining tomato sauce mixture over shells.
16. Sprinkle with cheese.
17. Cover with foil and bake 30 min.
18. Uncover and let stand 10 min.

pasta shells, salt, flour, chili powder, ground cumin, extralean ground beef, onion, ground cumin, fresh cilantro, green chiles, chili beans, mozzarella cheese

Taken from cookpad.com/us/recipes/330098-mexi-shells (may not work)