Enchilada Stuffed Shells
Take your weeknight dinners to the next level with these irresistible Enchilada Stuffed Shells! Combining the vibrant flavors of a classic enchilada with the comforting texture of jumbo pasta shells, this dish is a fusion masterpiece. Juicy ground beef, hearty black beans, sweet corn, and bold spices like chili powder and cumin are stuffed into tender pasta shells, then smothered in zesty enchilada sauce and a gooey blend of cheddar and Monterey Jack cheeses. Baked to golden perfection, this recipe is the perfect family-friendly meal that’s easy to make yet impressively flavorful. Garnished with fresh cilantro and served with a dollop of creamy sour cream, these stuffed shells will have everyone coming back for seconds. Perfect for busy weeknights or a crowd-pleasing dinner, this cheesy, saucy delight is a must-try!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1 tablespoon Olive oil
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 cups Enchilada sauce, divided
- 1 cup Black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1.5 cups Cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 2 tablespoons Cilantro, chopped (for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease.
Stir in 1 cup of enchilada sauce, black beans, corn, chili powder, cumin, and salt. Mix well and let the mixture simmer for 5 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cheddar and Monterey Jack cheeses. Reserve 1 cup of the combined cheese mixture for topping the dish.
Add half of the remaining cheese mixture to the beef and bean filling. Mix until evenly incorporated.
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with 2-3 tablespoons of the filling and arrange them snugly in a single layer in the baking dish.
Pour the remaining 1/2 cup of enchilada sauce evenly over the stuffed shells. Sprinkle the reserved 1 cup of cheese mixture over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro and serve warm with sour cream, if desired.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 484 mg | 37% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
