Then, I added finely diced onions
and Mexican Oregano
Next, I mixed refried beans with shredded cheddar cheese.
It was placed on a layer of salsa.
I used 8 for a very healthy 2 person meal (probably with some left for lunch the next day).
The rest of the salsa was spooned over the top,
and then sprinkled with cheese.
1 box jumbo pasta shells
1 lb extra lean ground beef
1 finely diced onion
2 tbls taco seasoning mix
2 tsp Mexican oregano
1/2 cup water
1/2 bottle Taco Bell Mild Sauce ( you can go for the medium or hot if you like the spicy stuff)
1 can (16 oz) refried beans
1 cup shredded cheddar cheese, divided
1 jar (16 oz) salsa, divided
Cook beef and onion in a large skillet until brown; drain. Add seasoning mix,oregano, water and Taco Bell sauce; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 c cheese; mix well. Spread 1/4 c salsa over bottom of each of the 2 8" baking dishes.
Fill pasta shells with beef mixture; place half of the shells in each baking dish, filled side up. Spoon remaining salsa over shells.
To Freeze: Freeze in freezer to oven safe container.
To Reheat: Heat oven to 375. Cover with foil and bake for 45 - 50 minutes or until heated through. Sprinkle with green onions and cheese and serve with sour cream if desired.