Mexican Stuffed Shells

Ingredients

• jumbo pasta shells (36 )
• lean ground beef (1 pound)
• water (1 cup)
• taco seasoning mix (1 (1.25 ounce) package)
• refried beans (1 (16 ounce) can)
• shredded Cheddar cheese (1 cup)
• chopped green chiles (1 (4 ounce) can)
• tomato sauce (1 (8 ounce) can)
• picante sauce (0.75 cup)
• aluminum foil (1 )

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.
3. Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, about 5 to 7 minutes. Drain and discard grease. Add water and seasoning mix; simmer until thickened, about 5 minutes.
4. Stir refried beans, Cheddar cheese, and green chiles into beef; cook and stir until smooth and cheese is melted, about 5 minutes. Fill shells with beef mixture.
5. Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, about 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
6. Arrange stuffed shells side-by-side in the baking dish; top with remaining sauce. Cover dish with aluminum foil.
7. Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 657
• fat: 22 g
• sats: 10 g
• carbs: 76 g
• fibre: 9 g
• protein: 37 g
• salt: 1.712 g