Recipe: Stuffed Taco Shells

In case you didn't read my profile, I created this blog to share recipes, mostly with my family. These recipes are clean, meaning they are truly healthy. I hardly ever use butter, salt, or sugar. Sugar, people, is the real enemy. You can drink a smoothie for less than 300 calories that has 68 grams of processed sugar. That's two times your daily recommended amount. I feed a family of two on $50 or less a week. We eat lots of chicken, ground turkey, beans, and frozen veggies. My goal is variety and flavor.

Stuffed Taco Shells

1/2 a 12 ounce package (about 18) dried jumbo shell macaroni (really search for wheat. White pasta should really be avoided)
1 lb of ground turkey (its cheaper than ground beef where I live, but gb is cheaper for you, drain and rinse the meat after you cook it)
3 oz of fat free sour cream or plain yogurt
1 tsp chili powder
1 jar of salsa (we make our own, less sodium, more flavor - that recipe later)
1/2 cup 2% cheese, shredded. You may find that you can use less. I hardly ever measure anything so that's really just a guess.

1. Preheat oven to 350. Cook pasta according to package directions. Rinse with cold water.
2. Brown ground turkey in skillet. Rinse and drain.
3. Add chile powder and sour cream to drained turkey. Stir will.
4. Stuff cooked shells with meat mixture.
5. Cover and bake for 15 minutes.
6. Remove and sprinkle with cheese.
7. Bake uncovered for an additional 10-15 minutes until cheese melts. Serve with a bag of frozen stir veggies, heated in a skillet.

I ate 5 shells and Kyle ate 6. Enough left over for a good snack at work tomorrow.

This recipe was taken and adapted from Fast, Fix, One Dish Meals (2009).