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Nacho Stuffed Shells


Per serving: 370 Calories; 10g Total Fat; (23% calories from fat); 21g Protein; 48g Carbohydrate; Dietary Fiber 1g; 32mg Cholesterol; 832mg Sodium Food Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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  • Optional Garnishes:
  • 12 ounces jumbo shells (32 to 36 shells) -- uncooked
  • ¾ pound extra-lean ground beef
  • ¼ cup oatmeal, raw
  • 1 package (1.25-ounce) taco seasoning mix (no msg)
  • 1 cup water
  • 1 can (16-ounce) refried beans with chilies
  • 1 cup low-fat cheddar cheese -- shredded
  • ¾ cup mild, medium, or hot salsa
  • 1 can (8-ounce) tomato sauce
  • ½ cup thinly sliced green onions
  • Grated low-fat cheddar cheese
  • Chopped cilantro
  • Salsa (use your favorite jarred variety)
  • Avocado, carefully chopped


Servings 6


Step 1

Prepare pasta according to package directions. While pasta is cooking, cook up the beef in a large skillet until browned; drain well and add the oatmeal. Add taco seasoning mix and water; simmer 5 minutes or until thickened.

Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell). Combine salsa and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350 degrees F. Spread ½ cup sauce over the bottom of a 9 x 13-inch baking pan that has been lightly greased. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Cover with a tent of aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Garnish as desired.

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