Brown ground beef and drain.
Add taco sauce and refried beans and heat through.
Bake salad shells according to package directions.
Top shells with all the fixings you like.
ntil golden brown.
Remove shells and place on waxed paper
Heat salad shells according to directions.
Brown ground chuck in a large skillet.
Drain fat.
Add package of seasoning mix and 3/4 cup water.
Stir together well. Let simmer for 5 minutes.
Add pinto beans (remove fat).
Stir together and let simmer for 15 minutes.
Prepare salad shells according to directions.
Prepare veggies.
Preheat oven to 350\u00b0.
Place salad shells on ungreased baking sheet and bake in oven for 3 to 4 minutes or until light golden brown.
Let shells cool for 5 minutes.
Reset oven to 400\u00b0.
Spread cooked shells with pizza sauce.
Top with Mozzarella cheese and top with desired toppings.
Place pizza back in oven for 10 to 12 minutes or until cheese is melted.
Cook and drain pasta shells as directed on package;pat dry.
Rinse frozen peas with cold water to separate;drain and pat dry.
Mix yogurt and mayonnaise in medium bowl and stir in tuna, onion, lemon juice, herbs, salt and pepper.
Fold in peas.
Spoon one heaping tablespoonful of mixture into each shell.
Sprinkle with paprika before serving.
Heat shells at 350\u00b0 for 5 to 7 minutes.
Line shells with lettuce leaves.
Combine all remaining ingredients and spoon approximately 1/2 cup guacamole into each shell.
Garnish with more lettuce if desired.
Use parts of shell for dipping.
Serves 4.
Cook shells according to box directions; drain (do not rinse). In same pot, put margarine and shells.
Cut up tomatoes into bite-sized pieces and put them along with juice from cans into the pot.
Salt and pepper to taste.
Mix well.
Bring to a boil and then cover and cook over medium heat for about 30 minutes, stirring frequently.
lightly thickened.
Heat taco salad shells according to package directions; place
Preheat oven to 350\u00b0.
Cut shells into 8 pie shaped wedges. Bake on ungreased baking sheets for 7 to 9 minutes or until golden brown.
Remove shells and place on waxed paper.
Combine crabmeat chunks, cole slaw and mayonnaise.
Toss together until well blended.
Fill shells with crabmeat mixture. Arrange shells on bed of lettuce or other greens if desired. Chill and serve.
Cook jumbo shells per package directions and let cool.
For Filling (Can be made ahead and refrigerated until ready to stuff shells):
Mix tuna salad ingredients.
Fill cooled jumbo shells with curried tuna salad and garnish with parsley.
Refrigerate until ready to serve.
Add shells gradually to 6 quarts boiling salted water; cook until tender, yet firm.
Drain; rinse with cold water, then drain again.
Invert on paper towel-lined plate to cool.
Combine crabmeat, shrimp, cheese, salad dressing, celery, onion and pimiento.
If mixture seems too dry, add more salad dressing.
Spoon mixture into cooled shells; cover and refrigerate until chilled.
n dish.
Cook pasta shells, in batches, in a large
an.
Bake the taco salad shells in a preheated 450 degree
or 8 mins, or until shells open. Drain, reserving cooking liquid
Cook large shells according to package directions.
Drain and cool (rinse with cold water to cool quickly, then drain well). Combine cooled large shells with remaining ingredients and toss lightly.
Chill.
Makes 8 servings.
r seafood stock in other recipes) and run cold water over
Cook shells in plenty of boiling water
Heat the oil in a frying pan and cook the ground beef for 5 mins, until no longer pink. Add the ginger, cumin, onions and two-thirds of the garlic and saute for 5 mins. Season with salt, black pepper and a few drops of hot sauce.
In a bowl, mix the avocados, yogurt and remaining garlic. Stir in lime juice and hot sauce to taste. In a separate bowl, mix the tomatoes and lettuce.
Fill the taco shells with the ground beef and salad. Top with the avocado mixture and garnish with red pepper flakes.