• 16servings
  • 361calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 jumbo pasta shells

  2. 1 pound ground beef

  3. 1 (1 1/4 ounce) package taco seasoning mix

  4. 1 cup water

  5. 1 (16 ounce) can refried beans

  6. 3/4 cup shredded Cheddar cheese

  7. 1 (16 ounce) jar salsa, divided

  8. 1/4 cup sliced green onion

  9. 1/4 cup shredded Cheddar cheese

  10. 1/2 cup sour cream

Instructions Jump to Ingredients ↑

  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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