Description
Enchilada Stuffed Shells combine the classic flavors of enchiladas with jumbo pasta shells for a deliciously comforting and fun twist. Ground meat, black beans, and cream cheese are seasoned with enchilada sauce, stuffed into pasta shells, topped with cheese, and baked to bubbly perfection. This hearty dish is easy to prepare and perfect for a family dinner, served with optional fresh toppings like avocado, cilantro, green onions, and sour cream.
Ingredients
Units
Scale
For the 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 can (10 oz) red enchilada sauce
For the Pasta and Assembly
- 20 jumbo pasta shells
- 1 cup shredded colby jack cheese (or cheese of choice)
- 1 can (10 oz) red enchilada sauce (remaining)
Optional Toppings
- Avocado, sliced
- Cilantro, chopped
- Green onions, sliced
- Sour cream
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells.
- Sauté Onion and Brown Meat: Heat olive oil in a skillet over medium-high heat. Add diced onions and sauté until softened. Add the ground meat and cook thoroughly, breaking it apart as it browns.
- Mix Filling Ingredients: Stir in the softened cream cheese until melted and well-combined with the meat. Add one can of enchilada sauce and the drained black beans, mixing thoroughly. Reduce heat to medium and cook for 2-3 minutes to meld the flavors, then remove from heat and set aside.
- Cook Pasta Shells: Meanwhile, cook the jumbo pasta shells according to package instructions until al dente. Drain and allow them to cool enough to handle without breaking.
- Assemble in Casserole Dish: Pour one-third of the remaining enchilada sauce onto the bottom of a 9×13 inch casserole dish. Arrange the cooked pasta shells in rows over the sauce.
- Stuff Shells: Spoon the meat and bean filling generously into each shell, filling them well.
- Add Sauce and Cheese: Pour the rest of the enchilada sauce evenly over the filled shells. Sprinkle shredded colby jack cheese evenly on top.
- Bake: Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and let sit for a couple of minutes before serving. Add optional toppings such as avocado slices, chopped cilantro, green onions, and sour cream as desired.
Notes
- This dish captures all the delicious flavors of enchiladas in a fun, stuffed pasta form—perfect for family meals or casual gatherings.
- You can customize the protein by using ground venison, beef, or turkey, based on your preference.
- The cheese choice is flexible—use colby jack or any preferred melting cheese.
- Optional toppings like avocado and sour cream add freshness and creaminess to balance the spiced filling.
- For a spicier version, consider adding jalapeños or a pinch of cayenne pepper to the filling.
Nutrition
- Serving Size: 1 cup (approximately 3-4 shells)
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
