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HOT STUFFED NACHO SHELLS

Makes: 8 Servings

32 to 36 Jumbo Shells (12oz package), uncooked

3/4 lb extra-lean ground beef

1.25oz package low-sodium taco seasoning mix

1 cup water

16oz can refried beans with chilies

1 cup low-fat cheddar cheese, shredded

3/4 cup mild, medium or hot picante sauce

8 oz can low-sodium tomato sauce

2 oz can sliced ripe olives, drained

cup thinly sliced green onions

1. Prepare pasta according to package directions.

2. While pasta is cooking, saute beef in a large skillet until browned; drain well.

3. Add taco seasoning mix and water; simmer 5 minutes or until thickened.

4. Stir in beans and cheese.

5. Cook until smooth and well mixed.

6. When pasta is done; drain well.

7. Fill shells with beef mixture (1-2 tbsps per shell).

8. Combine picante sauce and tomato sauce in a saucepan.

9. Cook until heated, stirring occasionally.

10. Preheat oven to 350 F.

11. Spread cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with

cooking spray.

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

13. Sprinkle with olives.

14. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.

15. Sprinkle with green onions.

16. Cover let stand 5 minutes before serving.

17. Serve.

 

 

 

 

 

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