Turkey Taco Stuffed Shells

In the mood for Mexican, or maybe a little Italian? How about a little of both! I decided to try these shells I had heard about from a friend...however, I always have to do things my own way, so I started by making my own taco seasoning again. Here's what I used for the shells:

Taco Seasoning

1 Tbsp. Chili powder 
1 tsp. Garlic powder 
1/4 tsp. Onion powder 
1/4 tsp. crushed red pepper flakes 
1/4 tsp. Oregano, dried 
1/2 tsp. Paprika 
1 1/2 tsp. ground Cumin 
1 tsp. Salt 
1 tsp. black Pepper

Combine all spices together, use 1 tbsp. for each pound of meat.

Turkey Taco Stuffed Shells

1 lb. Extra Lean Ground Turkey 

19 Jumbo Pasta Shells

1 cup of water

1 (16oz. can) fat free Refried Beans 

3/4 cup Cheddar Cheese, shredded

1/4 cup Monterey Jack Cheese, shredded (I mixed them together)

1 tbsp. taco seasoning

1 16oz. jar of Salsa, divided

1 small green pepper, chopped 

1/4 cup green onions, sliced 

1/2 cup Sour Cream, reduced fat

Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.

Brown the ground turkey in a large skillet; drain fat. Mix all spices together and then stir in with water; cook over low heat until thickened, about 5 minutes. Stir the pepper, refried beans and 3/4 cup cheese into the taco meat. 

Spoon meat mixture into prepared pasta shells. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

 

Bake in preheated 350 oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.