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1 (12 oz) package jumbo shell macaroni
3 large red or green bell peppers
1 1/2 cups chopped red onions
1 fresh jalapeno pepper,
(seeded & chopped)
1 tbsp vegetable oil
2 cups chopped cooked chicken
1 can (16 oz) refried beans
1/2 of (1.35 oz) envelope taco seasoning
2 cans (10 oz) enchilada sauce
1 (8 oz) bag shredded Mexican 4 cheese blend
1 cup green onions, sliced
2 cups crushed Nacho cheese tortilla chips
Avocado dip and/or sour cream


1. Preheat oven to 350 F. Cook pasta according to package directions; drain. Rinse; drain again and set aside.

2. In a skillet cook sweet peppers, onion, jalapeno and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Use filling to stuff shells. Spread 1 cup of the remaining enchilada sauce
in a 3 quart rectangular baking dish.
Arrange shells over sauce.
Drizzle with remaining enchilada sauce.

4. Bake, covered for 30 minutes. Uncover; sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted. Sprinkle with chips
and remaining green onions.
Serve with avocado dip and/or sour cream.
Yield 8 to 10 servings

Nutrition Information

Total Fat (g)20
Saturated Fat (g)8
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)4
Cholesterol (mg)56
Sodium (mg)1338
Carbohydrate (g)60
Total Sugar (g)6
Fiber (g)6
Protein (g)27
Vitamin C (DV%)93
Calcium (DV%)21
Iron (DV%)20
Percent Daily Values are based on a 2,000 calorie diet.