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
- 16 dried jumbo whole-wheat or regular
pasta shells, prepared according to package directions, rinsed
1 pound extra-lean ground beef
1 (16-ounce) can refried beans
1 cup (4 ounces) shredded reduced-fat cheddar cheese - divided
2 tablespoons chili powder
1 1/2 cups (12-ounce bottle) chunky salsa - divided use
1/4 cup sliced green onions
Light 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).
Preparation Time: 20 mins
Cooking Time: 50 mins
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
Nutritional Information Per Serving: Calories:
316 Calories from Fat: 91 Total Fat: 10 g Saturated Fat: 4 g
Cholesterol: 50 mg Sodium: 656 mg Carbohydrates: 36 g Dietary
Fiber: 5 g Sugars: 3 g Protein: 21 g
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.