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This recipe for TACO STUFFED SHELLS, by , is from 2019-2020 MANNINGS All Star Cheer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Submitted by Khloe Helms; From the Kitchen of Stacey Long


16 jumbo pasta shells
1 lb. ground beef
1 (1.25 oz.) package taco seasoning mix
1 c. water
1 (16 ounce) can refried beans
3/4 c. shredded Cheddar cheese
1 (16 oz.) jar salsa, divided
1/4 c. sliced green onion
Green Onions (Scallions) 1 Bunch
1/4 c. shredded Cheddar cheese
1/2 c. sour cream (optional)

- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes.
- Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat.
- Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes.
- Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.




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