Taco Stuffed Pasta Shells
A ground beef and bean taco filling makes these salsa-topped shells plump and satisfying. Serve with a tossed salad topped with broken tortilla chips for added crunch and flavor.
16 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions, rinsed and drained
1 pound lean ground beef
1 (16-ounce) can refried beans
1 cup shredded cheddar cheese - divided use
2 tablespoons chili powder
1 1/2 cups (12-ounce bottle) chunky salsa - divided use
1/4 cup sliced green onions
Sour cream (optional)
- Preheat oven to 350°F (175°C). Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
- Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells; top with onion, olives and remaining cheese. Cover one baking dish with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months.
- Cover remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
Makes 8 servings (two 4-serving casseroles).
To Bake Frozen Shells: Place baking dish in the refrigerator overnight. Preheat oven to 375° F (190°C). Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.