8 oz. uncooked jumbo pasta shells (about 24 shells from 12 oz. box)
1 lb. lean ground venison
2 tsp. onion salt/flakes
1 package (1oz.) taco seasoning mix
1 package (8 oz.) shredded Mexican cheese blend (2 cups)
1 can of petite diced tomatoes
¼ cup cilantro
1 can of ranch style beans
1 can Green Chile Enchilada sauce (mild)
- Heat oven to 350 F. Cook and drain the pasta shells as directed on box.
- Meanwhile, in 12-inch non-skillet, cook beef with onion salt/flakes over medium high-heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, half can of tomatoes, beans, ¼ cup of enchilada sauce, and 1 cup of shredded cheese; stir well until cheese is melted.
- Fill each pasta shell with about 1 tablespoon venison mixture; place in ungreased 13×9-inch (3-quart) glass baking dish. Top filled shells with remaining tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
- Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.