Nacho Shells for January 13, The Commemoration of the Baptism of Jesus

32 to 36 Jumbo Shells (12-oz. package), uncooked


3/4 pound extra-lean ground beef

1.25-oz. package low-sodium taco seasoning mix

1 cup water

16-oz. can refried beans with chilies

1 cup low-fat cheddar cheese, shredded

3/4 cup mild, medium or hot picante sauce

8-oz. can low-sodium tomato sauce

2-oz. can sliced ripe olives, drained

1/2 cup thinly sliced green onions



Optional Garnishes:

Low-fat sour cream

Low-fat grated Cheddar cheese

Chopped jalapeños

Chopped cilantro

Salsa

Guacamole



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 1/2 cup 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. Serve immediately.



Garnish as desired. Serves 8.