Description
Enchilada Stuffed Shells combine the bold flavors of traditional enchiladas with the comforting texture of jumbo pasta shells. This recipe features a savory ground meat and bean filling, creamy cream cheese, and a zesty enchilada sauce baked with melted cheese on top. Easy to prepare and perfect for a satisfying weeknight dinner, these stuffed shells are served with optional avocado, cilantro, green onions, and sour cream to add freshness and creaminess.
Ingredients
Scale
Filling
- 1 tsp olive oil
- 1/2 yellow onion, diced
- 1 lb ground venison, beef, or turkey
- 2 Tbsp cream cheese, softened
- 1 15-oz can black beans, drained and rinsed
- 1 10-oz can red enchilada sauce
Other Ingredients
- 20 jumbo pasta shells
- 1 cup shredded Colby Jack cheese (or cheese of choice)
- 2nd 10-oz can red enchilada sauce
Optional Toppings
- Avocado slices
- Cilantro leaves
- Chopped green onions
- Sour cream
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the enchilada stuffed shells later.
- Cook Aromatics and Meat: Heat olive oil in a skillet over medium-high heat. Once hot, add the diced onions and sauté until softened and translucent. Add the ground meat and cook thoroughly, breaking it up as it browns.
- Add Cream Cheese: Stir in the softened cream cheese until it fully melts and combines with the meat mixture, creating a creamy texture.
- Add Sauce and Beans: Pour in one can of the red enchilada sauce and add the drained black beans. Stir well to combine, then reduce heat to medium and cook for 2-3 minutes to meld the flavors. Remove from heat and set aside.
- Cook Pasta Shells: Meanwhile, cook the jumbo pasta shells in boiling water according to the package directions until al dente. Once cooked, drain and cool enough to handle without burning.
- Assemble the Dish: Spread one-third of the remaining enchilada sauce on the bottom of a 9×13-inch casserole dish. Arrange the cooked shells in rows on top of the sauce. Spoon the meat and bean filling generously into each shell.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the filled shells. Sprinkle the shredded Colby Jack cheese evenly across the top.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and bubbly.
- Serve: Remove the baked shells from the oven and let them cool a few minutes before serving. Top with optional avocado, cilantro, green onions, and sour cream as desired for extra flavor and creaminess.
Notes
- Enchilada stuffed shells offer all the classic flavors of enchiladas inside jumbo pasta shells for a fun and family-friendly twist.
- You can substitute ground venison with beef or turkey according to preference.
- Feel free to use your favorite cheese in place of Colby Jack, such as Monterey Jack or cheddar.
- This dish pairs well with a fresh green salad or Mexican rice for a complete meal.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (approximately 3-4 stuffed shells)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: forty-five g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
