Beefy Shells and Cheese

Photo: psfreeman

Boxed macaroni and cheese, store-bought salsa and canned beans make this dish a snap to fix. Add shredded Monterey Jack or cheddar cheese to the dish for extra-cheesiness. From Louise Graybiel: Toronto, Ontario. Recipe published in Simple & Delicious September/October 2007.

Yield: 6 servings
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  • 1 pound(s) ground beef
  • 1 12-ounce package(s) shells and cheese dinner mix
  • 2 cup(s) water
  • 1 1/4 cup(s) salsa
  • 1 15-ounce can(s) black beans, rinsed and drained
  • 1 to 2 teaspoon(s) chili powder
  • 1/8 teaspoon(s) salt


  1. • In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside cheese sauce packet from dinner mix. Add shells and water to skillet. Bring to a boil; cover and simmer for 10-12 minutes or until pasta is tender.
  2. • Stir in the salsa, beans, chili powder, salt and contents of cheese sauce packet. Remove from the heat; cover and let stand for 5 minutes.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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