Taco Stuffed Pasta Shells Cook: 45 Original Source Ingredients 16 jumbo dried pasta shells, prepared according to package directions, rinsed and drained 1 pound extra-lean ground beef 1 (1.25-ounce) package ORTEGA Taco Seasoning Mix 1 cup water 1 (16-ounce) can ORTEGA Refried Beans 1 cup shredded cheddar cheese, divided use 1 jar (16-ounce) ORTEGA Salsa - Homestyle Recipe (Mild), divided use 1/4 cup sliced green onion Sour cream (optional) Instructions PREHEAT oven to 350°F (175°C). 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. Spread 1/4 cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes. FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells; top with onion, olives and remaining cheese. Cover one baking dish with plastic wrap, then overwrap 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.
