Chili-Stuffed Shells
60 large macaroni shells
oil
1/2 lb. ground beef
1 small onion, minced
1 clove minced garlic
1/3 c. catsup
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. pepper flakes
1/8 tsp. oregano
diced pimento
Cook shells using maximum time. Drain. Rinse with warm water. Heat 1" oil to 365F. Carefully turn shells inside out to make a cup. Fry 2 min. until golden. Drain. Sprinkle with salt. Cook next 3 until dry and brown. Add next 5. Cover and simmer 10 min. May be refrigerated and reheated for service. Fill shell cups. Garnish with pimento.
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60 large macaroni shells
oil
1/2 lb. ground beef
1 small onion, minced
1 clove minced garlic
1/3 c. catsup
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. pepper flakes
1/8 tsp. oregano
diced pimento
Cook shells using maximum time. Drain. Rinse with warm water. Heat 1" oil to 365F. Carefully turn shells inside out to make a cup. Fry 2 min. until golden. Drain. Sprinkle with salt. Cook next 3 until dry and brown. Add next 5. Cover and simmer 10 min. May be refrigerated and reheated for service. Fill shell cups. Garnish with pimento.
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