Nacho-Stuffed Shells


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Taco seasoning and refried beans give these shells a spicy kick for a Mexican-Italian fusion.

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  • 36 jumbo shells
  • 3/4 lb. ground beef extra lean
  • 1 1 1/4 oz. pkg. low sodium taco seasoning
  • 1 C. water
  • 1 16 oz. can refried beans with chilies
  • 1 C. reduced fat Cheddar cheese, shredded
  • 3/4 C. picante sauce
  • 1 8 oz. can tomato sauce, low sodium
  • 1 2 oz. can sliced olives
  • 1/2 C. green onion, thinly sliced
  • Low-fat sour cream
  • Low-fat grated Cheddar cheese
  • Chopped jalapeno
  • Chopped cilantro
  • Salsa, guacamole

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Preheat oven to 350 degrees. Prepare pasta according to package directions. While pasta is cooking, sauté beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese and cook until smooth and well mixed. When pasta is done, drain well.

Fill shells with beef mixture (1-2 Tbs. per shell). Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Spread 1/2 C. sauce over the bottom of a 9x13-inch baking pan that has been coated with cooking spray.

Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells.

Sprinkle with olives. Cover with aluminum foil; bake 35-40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately and garnish with sour cream, cheese, jalapeno, cilantro, salsa and/or guacamole.

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