::Taco Stuffed Pasta Shells::

::Ingredients::

- 16 dried jumbo whole-wheat or regular pasta  shells, prepared according to package directions, rinsed and drained
- 1 pound ground beef
- 1 16oz. can refried beans
- 1 cup 4oz. shredded reduced-fat cheddar cheese - divided use
- 2 tablespoons chili powder
- 1 1/2 cups 12oz. bottle chunky salsa - divided use
- 1/4 cup sliced green onions
- Light sour cream (optional)

::Directions::

Preheat oven to 350F. 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 each of two 8-inch-square (2-quart) baking dishes.
Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells; top with onion, olives and remaining cheese. 
Cover baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.