Taco Stuffed Shells

16 jumbo pasta shells

1 pound ground beef

1 (1.25 ounce) package of taco seasoning mix

1 cup water

1 (16-ounce) can of refried beans

¾ cup shredded Cheddar cheese

1 (16 ounces) jar of salsa, divided

¼ cup sliced green onion

¼ cup shredded Cheddar cheese

½ cup sour cream (Optional)

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.

Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup of Cheddar cheese into the taco meat. Spoon the meat mixture into prepared pasta shells.

Spoon 1/4 cup salsa over the bottom of a 9×13-inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

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