Southwestern Chicken 'N Shells - cooking recipe

Ingredients

1 (12 oz.) pkg. jumbo shells
2 large onions, chopped
4 c. small curd cottage cheese
4 c. tomato sauce
2 Tbsp. chili powder
1 tsp. sugar
1 lb. Jack cheese, grated
4 c. chicken, cooked and diced
1/8 tsp. cinnamon
1/2 c. butter
2 cloves garlic, minced
2 eggs
16 oz. low-fat yogurt (plain)
2 to 4 oz. green chilies, diced
2 c. black olives, sliced
1 c. Cheddar cheese, shredded
1/4 tsp. cumin
1/8 tsp. cinnamon
2 Tbsp. vinegar
1 tsp. salt
1 tsp. pepper
1 lb. round steak, trimmed and cut into 1/4-inch strips
1/4 c. all-purpose flour
2 Tbsp. olive oil
3 medium tomatoes, peeled, seeded and cut into wedges
2 medium potatoes, peeled and thinly sliced
2 cans (4 oz. each) chopped green chilies
1 garlic clove, minced
1 tsp. dried basil

Preparation

In a mixing bowl, combine vinegar, salt and pepper; toss with beef.
Cover and marinate for 30 minutes; drain.
Place flour in a bowl; add beef and toss to coat.