Nacho Stuffed Shells

32 to 36 Jumbo Shells (12-oz. package)
3/4 pound extra-lean ground beef
1.25-ounce package low-sodium taco seasoning mix
1 cup water
1 16-oz. can refried beans
1 cup cheddar cheese, shredded
3/4 cup picante sauce
1 8-ounce can tomato sauce
1 2-ounce can sliced ripe olives, drained
1/2 cup thinly sliced green onions

optional garnishes:
sour cream
cheddar cheese
salsa
guacamole

Prepare pasta according to package directions.

While pasta is cooking, sauté beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes
or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.

When pasta is done, drain well.

Fill shells with beef mixture (1-2 tablespoons per shell).

Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350° F.

Spread 1/2 cup sauce over the bottom of a 9 x 13-inch greased baking pan. Place filled shells side by side on top of sauce; pour remaining
sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.

Sprinkle with green onions. Cover and let stand 5 minutes before serving.


Red Copper Better Pasta Pot by BulbHead, Locking Handles and Straining Lid

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