Taco Stuffed Shells: A Flavorful Twist on Taco Night

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente, about 9-11 minutes.
Drain the pasta shells and set them aside to cool slightly.
Prepare the Taco Filling:

In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Stir in the taco seasoning mix and water, cooking for another 2-3 minutes, until the mixture thickens.
Remove from heat and stir in the refried beans until fully combined.
Stuff the Pasta Shells:

Fill each cooked pasta shell with a generous amount of the taco beef and bean mixture. Set the stuffed shells in a greased baking dish.
Assemble the Dish:

Pour half of the salsa over the stuffed shells, spreading it evenly. Sprinkle the shredded Cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish and Serve:

Remove from the oven and sprinkle the sliced green onions and additional shredded Cheddar cheese on top.
Serve with a dollop of sour cream on the side, if desired.
Serving and Storage Tips: