Steak Fajita Stuffed Shells |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 4 |
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A new and different way to serve up some good fajitas! Ingredients:
1/4 cup lime juice |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
6 ounces boneless beef top round or 6 ounces beef flank steak |
1 green bell pepper, halved and seeded |
1 medium onion, cut in half |
12 uncooked jumbo pasta shells |
1/2 cup reduced-fat sour cream |
2 tablespoons shredded low-fat cheddar cheese |
1 tablespoon minced fresh cilantro |
2/3 cup chunky salsa |
2 cups shredded leaf lettuce |
Directions:
1. Combine lime juice, garlic, oregano and cumin in shallow dish. Add steak, bell pepper and onion. Cover and refrigerate 8 hours or overnight.
2. Preheat oven to 350°F Cook pasta shells according to package directions, omitting salt.
3. Drain and rinse well under cold water; set aside.
4. Grill or broil steak and vegetables over medium heat 6-8 minutes for medium or until desired doneness, turning once.
5. Cool slightly.
6. Cut steak into thin slices.
7. Chop vegetables.
8. Place steak slices and vegetables in medium bowl.
9. Stir in sour cream, cheddar cheese and cilantro.
10. Stuff shells evenly with meat mixture, mounding slightly.
11. Arrange shells in 8-inch baking dish. Pour salsa over filled shells. Cover with foil and bake 15 minutes or until heated through. Divide lettuce evenly among 4 plates; arranage 3 shells on each plate.
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