A 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.
Taco Stuffed
Pasta Shells
- 16 jumbo dried pasta shells,
prepared according to package directions, rinsed and drained
1 pound extra-lean ground beef
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix
1 cup water
1 (16-ounce) can ORTEGA® Refried Beans
1 cup shredded cheddar cheese, divided use
1 jar (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild),
divided use
1/4 cup sliced green onion
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.
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.
