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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser! Ingredients:
16 jumbo pasta shells |
1 pound ground beef |
1 (1.25 ounce) package taco seasoning mix |
1 cup water |
1 (16 ounce) can refried beans |
3/4 cup shredded cheddar cheese |
1 (16 ounce) jar salsa, divided |
1/4 cup sliced green onion |
1/4 cup shredded cheddar cheese |
1/2 cup sour cream (optional) |
Directions:
1. 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.
2. 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 Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
3. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
4. 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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