Taco Stuffed Pasta Shells - cooking recipe

Ingredients

16 to 20 jumbo dried pasta shells
1 lb. lean ground beef
1 pkg. (1.25 oz.) taco seasoning mix
1 c. water
1 can (16 oz.) refried beans
1 c. (4 oz.) shredded cheddar cheese, divided
1 (16 oz.) jar mexican style salsa, divided
1/4 c. sliced green onions
sour cream (optional)

Preparation

Preheat oven to 350\u00b0.
Prepare pasta shells according to package directions, rinse and drain.
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 c. cheese; mix well.
Spread 1/4 c. salsa over bottom of two 8 inch square baking dishes.
Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up.
Spoon remaining salsa over shells.
Cover baking dishes 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.)