Shell and Beef

Ingredients:

8 Jumbo Shells,uncooked
3 oz. extra-lean ground beef
1 fl.oz. water
2 oz. can refried beans with chilies
1 fl.oz. low-fat cheddar cheese, shredded
3 oz. cup mild, medium or hot picante sauce
1 oz. can low-sodium tomato sauce
1/4 oz. can sliced ripe olives, drained
0.5 oz. cup thinly sliced green onions
salt or seasoning mix to taste

Method:
Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. 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 tbsp. per shell).

Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350° F. Spread half sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with 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. (best with guacamole)

Don't try this at home...