Baked Mexican Stuffed Shells with Creamy Green Chili Sauce

littleleopardbook.com

Cyndi Shaw

subheading: Mexican Stuffed Shells:

6 oz jumbo shell pasta (app. 24 shells)

1 lb ground beef

2 tbsp taco seasoning

1 can (15 oz) black beans

1 ½ cups cheddar cheese (divided)

subheading: Creamy Green Chili Sauce:

2 tbsp Enzo Olive Oil

2 cloves garlic (minced)

½ red onion (chopped)

1 serrano chili (seeded and chopped)

1 jalapeño (seeded and chopped)

15 oz chicken broth

1 cup sour cream

1 avocado (peeled, pitted and sliced)

2 limes (juiced)

8 oz chopped green chilies

¼ cup fresh cilantro

1 tsp ground cumin

1 tsp salt

1 tsp crushed red pepper

Directions at littleleopardbook.com

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