If you love tacos and you love pasta, you've got to give this one a try! I promise, it makes a good combo.
10 jumbo dried pasta shells, prepared according to package directions, rinsed, and drained.
1 lb. extra lean ground beef
1 package taco seasoning mix
1 c. water
1 can fat free refried beans
1 c. shredded lowfat cheddar cheese
1 (16 oz.) jar salsa of your choice
1/4 c. sliced green onions
sour cream (optional)
Cook beef in a large skillet until brown. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 c. cheese; mix well. Spread 1/2 c. salsa over the bottom of a 9x13 baking dish. Fill pasta shells with beef mixture; place shells in baking pan, filled side up. Spoon remaining salsa over shells. Preheat oven to 350. Cover 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.
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1 comment:
I just thought I'd add that this is also a wonderful dish to freeze. Just freeze before cooking and then pull it out the day you want to use and let it thaw in the fridge. Cooking instructions are still the same.
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