Taco Stuffed Shells

Get the oven hot, about 350 degrees Fahrenheit (175 degrees Celsius).
Over high heat, bring a big pot of water to a boil. Add the shell pasta and bring it back to a boil. For about 13 minutes, with the lid off, cook the pasta until it is slightly firm when tested. Thoroughly empty the drain.
Drain excess grease from a large pan after browning the ground meat. Add the taco seasoning and water, stir, and simmer over low heat for about 5 minutes, or until thickened. Taco meat should be mixed with 3/4 cup of Cheddar cheese and 3/4 cup of refried beans. Transfer beef mixture into salted pasta shells.
Pour 1/4 cup of salsa into a 9×13 inch baking dish and spread it evenly. Spread salsa on top of the packed shells. Spoon the extra salsa onto the shells.
Forty minutes in a preheated oven will do the trick. After taking it out of the oven, top with sliced green onions and 1/4 cup of grated Cheddar. Top with sour cream and serve.

Will the Taco Stuffed Pasta Shells be able to be frozen?
Cover the dish when it has cooled and then freeze it. Before using, slightly defrost in the refrigerator for a full 24 hours. Take out of the refrigerator thirty minutes before turning on the oven. Preheat the oven to 350 degrees Fahrenheit. Bake the casserole according to the instructions, extending the cooking time if required to ensure that it is completely heated through and that a thermometer placed in the middle registers 165 degrees. As suggested, sprinkle the top with cheese and chips.

The Facts Regarding Nutrition
There are 384 calories, 13 grams of fat, 5 grams of saturated fat, 67 milligrams of cholesterol, 665 milligrams of sodium, 33 grams of carbohydrates (four grams of sugars and three grams of fiber), and 33 grams of protein in three filled shells.