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A bean taco filling makes these salsa-topped shells plump and satisfying. Serve with a tossed salad topped with broken tortilla chips for added crunch and flavor.

Taco Stuffed Pasta Shells

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-ounce) can refried beans
1 cup (4 ounces) shredded reduced-fat cheddar cheese - divided use
2 tablespoons chili powder
1 1/2 cups (12-ounce bottle) chunky salsa - divided use
1/4 cup sliced green onions
Light sour cream (optional)

1. 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.
2. 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.
3. 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.

Makes 8 servings (two 4-serving casseroles).

Estimated Times
Preparation Time: 20 mins
Cooking Time: 50 mins

TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375° F (190°C). Remove 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.

Nutritional Information Per Serving: Calories: 316 Calories from Fat: 91 Total Fat: 10 g Saturated Fat: 4 g Cholesterol: 50 mg Sodium: 656 mg Carbohydrates: 36 g Dietary Fiber: 5 g Sugars: 3 g Protein: 21 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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