Taco Stuffed Shells

Taco Stuffed Shells

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
2 tsp chili powder
1 tsp cumin
1 cup shredded Cheddar cheese
1 (24 ounce) jar salsa, divided
1/2 cup water
1/4 cup sliced green onion
1 cup shredded Cheddar cheese
1/2 cup 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 1/2 jar of salsa and water 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.

Adapted from allrecipes.com recipe by the same name.

This was good, but in my opinion is not worth the hassle of stuffing those shells!