Wednesday, August 31, 2011

If using lentils in place of the ground beef simmer the lentils in water until almost tender and then add 1 Tbsp taco powder to the water to finish cooking.

1 (12 oz) box. Jumbo pasta shells (about 35) 
1 can refried beans
1 lb hamburger OR 3c. cooked lentils
2 Tbsp Taco seasoning
12 oz. cheddar cheese
1 can enchilada sauce

Cook Pasta shells in lightly salted water until al dente. Drain and toss with a little butter or olive oil.
Heat hamburger with 1 Tbsp of the taco seasoning. Cook, crumbling, until no longer pink and cooked throughout. Add 1/2 cup of water and remaining taco seasoning and simmer over medium heat until most of the liquid is gone. 

Divide between the shells a scoop of beans, filling each shells about halfway, then a sprinkling of cheese and top with hamburger. Place in a 9x13. Pour the can of enchilada sauce over the shells. Cover with tin foil and bake at 350 for 20 minutes, uncover and bake just until cheese is starting to melt. 

Remove from oven and let cool for 15 minutes. 

Serve over a bed of lettuce, top with fresh tomatoes and ranch.

1 comment: