Description
Enchilada Stuffed Shells are a delightful fusion of pasta and classic Mexican flavors, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 12 oz uncooked jumbo pasta shells
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 can (10 oz) enchilada sauce
- 1 cup refried beans
- 1 roma tomato, chopped
- 1 1/2 cups shredded cheddar cheese
Instructions
- Cook the jumbo pasta shells according to package directions; drain and set aside.
- Preheat your oven to 350°F. In a nonstick skillet over medium-high heat, brown the ground beef and onion until the meat is no longer pink; drain excess fat.
- Stir in enchilada sauce, refried beans, chili powder, basil, oregano, cumin, and chopped tomatoes until well combined.
- Spoon the beef mixture into each cooked shell and place in a greased 13×9-inch baking dish.
- Cover with foil and bake for 25-30 minutes. Uncover, sprinkle with shredded cheese, and bake for an additional 5 minutes or until cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 stuffed shells (approximately 210g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg