Taco-Stuffed Pasta Shells

I got this out of a magazine when Ethan was a baby and we all love it! I made it on Saturday and Ethan ate 6 or 7 shells! I love finding something that my kids love to eat!

1 box of dried jumbo pasta shells, prepared according to package directions, rinsed and drained
1 pound extra-lean ground beef
1 package (1.25 ounces) Taco Seasoning Mix
1 cup of water
1 can (16-ounce) can refried beans
1 cup (4 ounces) shredded cheddar cheese - divided
1 jar chunky salsa - divided
1/4 cup sliced green onions

Sour cream (optional)
  1. Preheat oven to 350°F (175°C). Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of casserole dish.
  2. Fill pasta shells with beef mixture; place on baking dish, filled side up. Spoon remaining salsa over shells; top with remaining cheese.
  3. Cover with foil. Bake for 20-25 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
Enchilada Scale: 9