Ingredients

The following ingredients have 4 Servings
  • 6 oz jumbo shell pasta (app. 24 shells)
  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • 15 oz can black beans (drained & rinsed)
  • ¼ cup water (or chicken broth)
  • 1 ½ cups cheddar cheese (shredded - divided)
  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • ½ cup red onion (diced)
  • 1 serrano chili (seeded and minced)
  • 1 jalapeño (seeded and minced)
  • 15 oz chicken broth
  • 1 cup sour cream
  • 1 avocado (peeled, pitted and sliced)
  • 2 tbsp lime juice (fresh squeezed)
  • 8 oz can diced green chilies
  • ¼ cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper

Instruction

  • Preheat the oven to 350°F.
  • To prepare the stuffed shells, begin by cooking the ground beef.
  • Once the beef is cooked, drain any grease, then add the taco seasoning.
  • Next, add the can of black beans and water or chicken broth.
  • Mix together, then cover and simmer on low for 15 minutes.
  • While the beef is soaking in all of the taco seasoning, boil a large pot of water and add the shells. Cook for 10-12 minutes or just before al dente.
  • Remove from the water and allow to cool.
  • Once the taco meat is ready, combine it with 1 cup of cheddar cheese in a large mixing bowl.
  • Mix together then spoon into the shells.
  • To prepare the sauce, heat the olive oil in a small skillet over medium heat.
  • Add the garlic, onions, jalapeño and serrano chili.
  • Saute for 5-7 minutes.
  • Add this and the rest of the sauce ingredients to a food processor.
  • Blend until smooth.
  • Pour half the sauce into the bottom of an oven safe baking dish.
  • Place the shells on top with the opening of the shells facing up.
  • Pour the remaining sauce over the shells.
  • Sprinkle the additional ½ cup of cheddar cheese on top.
  • Bake for 25-30 minutes (or until cheese is melted and bubbly).