Description
Enchilada Stuffed Shells combine the rich, savory flavors of classic enchiladas with tender jumbo pasta shells for a delightful and hearty meal. Ground meat, black beans, and cream cheese make a creamy, flavorful filling, smothered in enchilada sauce and melted cheese, baked to bubbly perfection. Topped with avocado, cilantro, green onions, and sour cream, this dish offers a fun, family-friendly twist on traditional Mexican cuisine.
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
Pasta and Assembly
- 20 jumbo pasta shells
- 1 cup shredded Colby Jack cheese (or cheese of choice)
- 1 (10-oz) can red enchilada sauce (remaining)
Toppings (optional)
- Avocado
- Cilantro
- Green onions
- Sour cream
Instructions
- Preheat Oven: Heat oven to 350 degrees F to prepare for baking the stuffed shells.
- Cook Filling: Heat olive oil in a skillet over medium-high heat. Add diced onions and sauté until softened. Add ground meat and cook until browned, breaking it up as you go. Stir in cream cheese until melted and well combined.
- Add Beans and Sauce: Pour in 1 can of enchilada sauce and the drained black beans, stirring to blend. Reduce heat to medium and cook for 2-3 minutes to meld flavors, then remove from heat.
- Prepare Pasta Shells: Cook jumbo pasta shells according to package directions until al dente. Drain and let cool enough to handle without breaking.
- Assemble Casserole: Spread one-third of the remaining enchilada sauce evenly on the bottom of a 9×13 inch casserole dish. Arrange pasta shells in rows over the sauce. Spoon the prepared filling generously into each shell.
- Add Final Sauce and Cheese: Pour the remaining enchilada sauce over the filled shells, then sprinkle shredded cheese evenly on top.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and let cool for a couple of minutes. Serve with optional toppings such as avocado, cilantro, green onions, and sour cream.
Notes
- Enchilada stuffed shells deliver all the classic enchilada flavors in a fun and family-friendly pasta form.
- You can substitute ground venison, beef, or turkey depending on your preference.
- Adjust toppings to taste for extra freshness and creaminess.
- To save time, use pre-cooked or store-bought pasta shells if available.
- This dish reheats well and makes great leftovers for next-day meals.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
