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Mexican lentil stuffed shells

Cassie Johnston
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

2

Garlic cloves

1 cup

Lentils

1

Onion, medium

1 cup

Salsa

12 oz

Shells, jumbo cooked

1

packet Taco seasoning

1 tbsp

Olive oil

1 cup

Cheddar cheese

4 oz

Cream cheese

1 cup

Enchilada sauce

2 1/2 cups

Water