Cook pasta shells as directed on package, omitting salt. Meanwhile, cook ground beef and chorizo in large skillet on medium heat until done, stirring frequently; drain.
Mix enchilada sauce and salsa until blended. Spread 1/2 cup enchilada sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Add 1 cup of the remaining enchilada sauce mixture to meat mixture in skillet; stir in beans and 1 cup cheese.
Drain pasta shells; fill with meat mixture. Place, filled sides up, in prepared baking dish; sprinkle with remaining cheese. Drizzle with remaining enchilada sauce mixture; cover.
Bake 30 min. or until heated through.
Kraft Kitchen Tips!
Garnish with chopped fresh cilantro before serving.
Beef and Bean Enchilada-Stuffed Shells
Omit chorizo. Prepare recipe as directed, using 1 lb. (450 g) extra-lean ground beef. Mix enchilada sauce and salsa until blended; stir in 2 Tbsp. taco seasoning mix. Spread 1/2 cup enchilada sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Continue as directed.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 8 g
Cholesterol 55 mg
Sodium 980 mg
Carbohydrate 38 g
Fibre 5 g
Sugars 5 g
Protein 25 g
8 servings, 3 stuffed shells (194 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.