Enchilada-Stuffed Shells

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Enchilada-Stuffed Shells
24 jumbo pasta shells, uncooked
1/2 lb ground beef
1/2 lb Mexican chorizo
10-oz can red enchilada sauce
1 cup thick and chunky salsa
15-oz can pinto beans, rinsed
8-oz pkg shredded jalapeno cheese, divided
Heat oven to 350º.
Cook pasta shells as directed on package, omitting salt. Meanwhile, cook ground beef and chorizo in large skillet on medium heat until done, stirring frequently. Drain.
Mix enchilada sauce and salsa until blended. Spread 1/2 cup enchilada sauce mixture onto bottom of 13×9-inch baking dish sprayed with cooking spray. Add 1 cup of the remaining enchilada sauce mixture to meat mixture in skillet. Stir in beans and 1 cup cheese.
Drain pasta shells. Fill with meat mixture. Place, filled sides up, in prepared baking dish. Sprinkle with remaining cheese. Drizzle with remaining enchilada sauce mixture. Cover.
Bake 30 min or until heated through. Serves 8

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