Mexican Stuffed Shells
Jumbo shells stuffed with ground beef and refried beans and topped with picante sauce is a Mexican- and Italian-inspired weeknight meal.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite 8 to 10 minutes.

Drain well.

Heat a large skillet over medium-high heat.

Cook and stir beef in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Add water and taco seasoning mix and simmer until thickened about 5 minutes.

Stir refried beans Cheddar cheese and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth about 5 minutes.

Fill shells with beef mixture.