Nacho Stuffed Shells
Ingredients
- 9 ounces jumbo shells 32 to 36 shells, uncooked
- 1/2 pound extra lean ground beef
- 1 ounce low sodium taco seasoning about 3/4 of a 1.25-oz. package
- 3/4 cup water
- 12 ounces canned refried beans with chilies
- 3/4 cup shredded low fat Cheddar cheese
- 1/2 cup Picante sauce
- 6 ounces tomato sauce
- Olive oil
- 1.5 ounces sliced ripe olives drained
- 1/3 cup thinly sliced green onions
Instructions
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions.
- While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer for 5 minutes, or until thickened. Add beans and cheese. Cook until smooth and well blended. When pasta is done, drain well. Fill shells with beef mixture (1 to 2 tablespoons per shell).
- Combine Picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Spread 1/2 cup of the sauce over the bottom of a 9- x 13-inch baking pan that has been coated lightly with olive oil.
- Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake for 35 to 40 minutes, or until thoroughly heated. Sprinkle with green onions. Cover and let stand for 5 minutes before serving.
- Garnish as desired.
Notes
Optional garnishes: Shredded low-fat Cheddar cheese, chopped avocado, chopped cilantro, salsa
Serving Suggestion: A nice green salad is all this rich dish needs. Enjoy!
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