Mexi Shells

Cook a box of 18 jumbo pasta shells according to package.
In a medium bowl combine: 4 cans (8 oz each) tomato sauce
2 Tablespoons flour
1 teaspoon chili powder
2 teaspoons cumin
set aside

In a saucepan cook 3/4 lb ground beef (or turkey, i used turkey), and 1/4 cup chopped onion. Drain the oil and add 1 teaspoon cumin, 1 tablespoon cilantro, 1 4.5 oz can green chilies and 1 15 or 16 oz can chili beans.

Spread about 1 cup of the sauce mixture on the bottom of your pan.

Drain pasta and stuff with the beef and bean mixture and place in your pan. Repeat until all shells are stuffed. Pour the remaining sauce over the shells. Sprinkle with mozzarella cheese and cover with foil. Bake at 350 for 30 minutes. Uncover and let sit for 10 minutes.

This is a great freezer meal. Since there were just the two of us, I did half in one pan for dinner and half in a pan for the freezer. Just be sure to write what is in it and directions.

This was actually really good. It has a little spicy kick to it but it was not too bad. I would rate this an 8.