Description
Enchilada Stuffed Shells combine the bold flavors of classic enchiladas with tender jumbo pasta shells, creating a delicious and comforting casserole. Filled with a savory mixture of ground meat, cream cheese, black beans, and enchilada sauce, then topped with melted colby jack cheese and optional fresh toppings like avocado and cilantro, this dish is a fun and hearty twist on traditional Mexican-inspired 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
- 2 10-oz cans red enchilada sauce
Pasta
- 20 jumbo pasta shells
Topping
- 1 cup shredded colby jack cheese (or cheese of choice)
- Avocado, cilantro, green onions, and sour cream for topping (optional)
Instructions
- Preheat oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the assembled dish.
- Cook the filling: Heat olive oil in a skillet over medium-high heat. Once hot, add the diced onions and sauté until softened. Add the ground meat, breaking it up as it cooks until browned. Stir in the softened cream cheese until melted and well combined.
- Add beans and sauce: Mix in one can of enchilada sauce along with the drained black beans. Reduce heat to medium and cook for 2-3 minutes to blend the flavors, then remove from heat and set aside.
- Cook pasta shells: While preparing the filling, cook the jumbo pasta shells according to the package directions until al dente. Drain and let them cool enough to handle comfortably.
- Assemble the casserole: Pour one-third of the remaining enchilada sauce onto the bottom of a 9×13-inch casserole dish. Arrange the cooked shells in rows on top of the sauce. Spoon the filling generously into each shell.
- Add sauce and cheese: Pour the rest of the enchilada sauce over the filled shells and sprinkle the shredded colby jack cheese evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and allow to cool for a couple of minutes. Serve with optional toppings such as avocado slices, chopped cilantro, green onions, and sour cream.
Notes
- Enchilada stuffed shells capture the familiar, rich flavors of traditional enchiladas with a creative pasta twist.
- Feel free to substitute the ground meat with your choice of protein, such as ground chicken or plant-based alternatives.
- This dish can be customized with different cheeses or toppings according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 65 mg
