Taco-Stuffed Pasta Shells

A Mexican spin on an Italian favorite~

16 jumbo dried pasta shells, prepared according to package directions, rinsed, and drained
1 lb. ground beef
1 package taco seasoning mix
1 c. water
1 can(16 oz.) refried beans
1 c. shredded cheddar cheese, divided
1 jar(16 oz.) salsa, divided
1/4 c. sliced green onions
sour cream

Preheat oven to 350*. Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of a 9X13 baking dish/pan. Fill pasta shells with beef mixture; place shells in baking dish, filled side up. Spoon remaining salsa over shells. Cover dish with foil and bake for 40-45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.