Ingredients
8 jumbo pasta shells
½ pound ground beef
½ (1.25 ounce) package taco seasoning mix
½ cup water
½ (16 ounce) can refried beans
⅓ cup shredded Cheddar cheese
½ (16 ounce) jar salsa, divided
2 tablespoons sliced green onion
2 tablespoons shredded Cheddar cheese
¼ cup sour cream
How To Make Taco Stuffed Shells
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Spoon 1/4 cup salsa over the bottom of a 9×13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
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.
Taco Stuffed Shells
