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Baked Mexican Stuffed Shells with Creamy Green Chili Sauce

whitneybond.com
  • 55 minutes
  • Serves

INGREDIENTS

6 oz

jumbo shell pasta (app. 24 shells)

1 lb

ground beef

2 tbsp

taco seasoning

1 can

black beans

1 1/2 cups

cheddar cheese (divided)

2 tbsp

Enzo Olive Oil

2 cloves

garlic (minced)

1/2

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

1/4 cup

fresh cilantro

1 tsp

ground cumin

1 tsp

salt

1 tsp

crushed red pepper