Taco Stuffed Shells Recipe
These taco stuffed shells have been a family favorite for nearly 15 years! All the Mexican flavors you love with an Italian twist!
Servings: 12 Shells
- 12 jumbo pasta shells cooked according to package directions, rinsed and drained
- 1 lb ground beef
- 1 package Taco Seasoning Mix 1.25 ounces
- 1 cup water
- 16 oz refried beans
- 1 cup shredded cheddar cheese divided
- 1 jar chunky salsa divided
- 1/4 cup green onions sliced
- 4 oz Sour cream optional
Preheat oven to 350°. Spread 1/4 cup salsa over bottom of casserole dish.
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 cup cheese; mix well.
Fill pasta shells with beef mixture; place on baking dish, filled side up.
Spoon remaining salsa over shells; top with remaining cheese.
Cover with foil. Bake for 20-25 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
Serving: 1shell | Calories: 213kcal | Carbohydrates: 12g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 546mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg