These Taco-Stuffed Pasta Shells have a bean taco filling that makes these salsa-topped shells plump and satisfying. Serve with a tossed salad topped with broken tortilla chips for added crunch and flavor.
- 16 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions, rinsed and drained
- 1 pound extra-lean ground beef
- 1 can (16 ounces) refried beans
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
- 2 tablespoons chili powder
- 1 1/2 cups (12-ounce bottle) chunky salsa, divided
- 1/4 cup sliced green onions
- Light sour cream (optional)
PREHEAT oven to 350° F.
COOK beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink; drain. beans, 3/4 cup cheese and chili powder; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square baking dishes.
FILL pasta shells with beef mixture; place 8 shells in each baking dish, filled-side-up. Spoon remaining salsa over shells Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375° F. Remove foil and plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.
Review This Recipe
We loved this dish. It was a big hit. My little girl can't wait to eat the leftovers tomorrow. It was really easy to make. I used medium salsa instead of mild though.
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