Wednesday's Menu

This use to be a regular around our house, but I haven't made it in YEARS...until this past week. I had forgotten how delicious it is and how much it actually makes. I hope you enjoy it too!!!

Taco-Stuffed Pasta Shells

Ingredients:
16 jumbo pasta shells, cooked
1 lb ground beef or turkey
1 package taco seasoning
1 cup water
1 can refried beans
1 cup mexican cheese
1 jar salsa
1/4 cup green onions, sliced
sour cream

Preheat oven to 350. Brown beef in skillet and drain. Add taco seasoning and water to beef and cook over low heat for 5 minutes or until thickened. Add beans, 3/4 cup cheese and mix well. Spread 1/4 cup salsa over the bottom of each of two 2qt square baking dishes. Fill pasta shells with beef mixture. Place half of the shells in each dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap and then foil. Freeze for up to 2 months. Cover remaining dish with foil and bake for 40 minutes. Sprinkle with green onions and remaining cheese. Serve with sour cream.

To bake frozen shells: Place dish in fridge overnight. Preheat oven to 375. Cover with foil and bake 45-50 min. Sprinkle with green onions and cheese (about 1/4 cup each). Serve with sour cream.