Nacho Stuffed Shells
  • 1 package jumbo shell pasta
  • 1 pound lean ground beef
  • 2 tablespoons homemade taco seasoning or 1 package purchased taco seasoning
  • 1 16-ounce can refried beans (I used fat-free)
  • 1 4-ounce can diced green chilies, optional
  • 1½ cups cheddar cheese, divided
  • 1 cup salsa
  • 1 8-ounce can tomato sauce
  • 2-ounce can sliced black olives, drained
  • ½ cup sliced green onions
  • ½ cup cilantro
  1. Preheat oven to 350.
  2. Cook pasta according to package directions. Meanwhile, brown beef in a large skillet. Drain, then add taco seasoning and 1 cup water. Allow to simmer until thickened, about 5 minutes. Stir in beans, chilies, and 1 cup cheese and warm through. When your pasta is done, drain well. Fill shells with beef mixture; about 2 tablespoons per shell.
  3. Combine salsa and tomato sauce in a small saucepan and cook until heated. Spread ½ cup of sauce over the bottom of a 9x13 pan. Place stuffed shells on top of sauce, and top with remaining sauce. Sprinkle olives over the top. Cover with aluminum foil and back 35 minutes.
  4. Remove pan from oven and sprinkle with remaining ½ cup cheese. Bake, uncovered, for 5 minutes, or until cheese is melted. Sprinkle with green onions and cilantro.
Recipe by Kitchen Meets Girl at