Beefy Shells & Cheese Dinner

Kimberly Kay


This is a nice warm skillet dinner that I originally adapted from a 'Taste Of Home' recipe cards booklet that I picked up in the checkout line at the grocery store. I say 'adapted' because I made a few minor changes (see below).

*I omitted the water and cooked the macaroni separately because I was afraid that it would make it too runny.

**I used red kidney beans instead because I couldn't get any black beans (the store was out).

pinch tips: How to Tie a Roast




6 to 8


35 Min


1 lb
ground beef
1 pkg
(12 oz.) shells and cheese dinner mix (such as velveeta)
2 c
water* (see my notes)
1 1/4 c
1 (15 oz.) can(s)
black beans** (see my notes)
1 to 2 tsp
chili powder
1/8 tsp

Directions Step-By-Step

In a large skillet, cook beef over medium heat until no longer pink and drain.
Set aside cheese sauce packet from dinner mix; add shells and water to skillet; bring to a boil; cover and simmer for 10 to 12 minutes or until pasta I tender.
Stir in the salsa, beans, chili powder, salt and contents of the cheese sauce packet; remove from heat and cover; let stand for 5 minutes.

About this Recipe

Course/Dish: Beef, Pasta
Other Tag: Quick & Easy