Ingredients
5
5 servings
- •36 jumbo pasta shells
- •1 pound lean ground beef
- •1 cup water
- •1 (1.25 ounce) package taco seasoning mix
- •1 (16 ounce) can refried beans
- •1 cup shredded Cheddar cheese
- •1 (4 ounce) can chopped green chiles
- •1 (8 ounce) can tomato sauce
- •¾ cup picante sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
- Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
- Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
- Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.
Nutritional Facts
Per 5 servings
- Calories: 657
- Carbohydrate: 76g
- Fat: 22g
- Fiber: 9g
- Protein: 37g
- Sugar: 7g
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