Ingredients

* 15 uncooked jumbo pasta shells
* 1 pound lean ground beef or turkey
* 1 10 oz can enchilada sauce (I use the red sauce)
* 1 tsp. dried minced onion
* 1/2 tsp. dried basil
* 1/2 tsp. dried oregano
* 1/2 tsp. dried cumin
* 1/2 cup refried beans
* 1 cup shredded cheese (your choice)

Directions

1. Preheat oven to 350F.
2. Cook shells according to package directions. Drain and put on cookie sheet so they won’t stick together.
3. In a nonstick skillet, cook beef (or turkey) over medium heat until no longer pink. Drain off fat. Stir in enchilada sauce and seasonings; set aside.
4. Place a rounded teaspoonful of refried beans in each pasta shell, then fill with meat mixture. Place in a baking dish coated with nonstick cooking spray.
5. Cover and bake for 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.