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These stuffed shells combine Italian pasta with Mexican ingredients, yielding a satisfying and zesty casserole.

Mexican Stuffed Shells

4 ounces manicotti shells, cooked
1 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, crushed
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/2 cup salsa
1/4 cup sour cream
1 1/2 cups shredded cheddar cheese
1 head lettuce, shredded
1 tomato, chopped
1 green bell pepper, chopped

1. Preheat oven to 350°F (175°C). Cook manicotti shells according to package directions; drain, cover and set aside.
2. Combine ground beef, onion and garlic in a heavy-bottomed skillet. Cook until browned, about 5 minutes. Add chili powder, cumin, oregano and salt. Stir in salsa. Continue cooking, mixing well, about 5 minutes.
3. Remove from the heat and stir in sour cream.
4. Stuff prepared manicotti shells with meat mixture and arrange in a 2-quart baking dish. Cover with aluminum foil and bake for 15 minutes. Uncover and sprinkle with cheddar cheese.
5. Bake uncovered until cheese melts, about 2 minutes. Serve with shredded lettuce, chopped tomato and chopped green bell pepper.

Makes 4 servings.