Enchilada-Stuffed Shells with Black Beans, Ground Meat, and Cheese Recipe

If you’re craving a dish that combines the comforting warmth of classic Italian stuffed shells with the bold, vibrant flavors of Mexican cuisine, then you absolutely must try this Enchilada-Stuffed Shells with Black Beans, Ground Meat, and Cheese Recipe. It brings together tender jumbo pasta shells filled with a savory blend of seasoned ground meat, creamy cheese, and hearty black beans, all smothered in rich enchilada sauce and topped with melted cheese. This recipe is not only a feast for the taste buds but also a showstopper for family dinners or friendly gatherings, offering a perfect balance of textures and zesty flavors that’ll have everyone asking for seconds.

Ingredients You’ll Need

Getting started is a breeze because this recipe relies on a handful of straightforward, flavorful ingredients that work harmoniously. Each component plays a crucial role in building texture, moisture, and that signature enchilada flavor we all love.

• Olive oil: Adds a smooth, subtle richness and is perfect for sautéing the onions and meat.
• Yellow onion: Brings a mild sweetness and depth when sautéed.
• Ground venison, beef, or turkey: Provides the hearty, protein-packed base of the filling.
• Cream cheese: Creates a creamy texture that binds the filling together.
• Black beans: Contribute fiber, a pleasant bite, and earthy flavor to the filling.
• Red enchilada sauce: Delivers that smoky, mildly spicy enchilada essence throughout the dish.
• Jumbo pasta shells: Act as the perfect edible vessels for the delicious filling.
• Shredded Colby Jack cheese: Melts beautifully atop the shells, adding gooey, cheesy goodness.
• Avocado, cilantro, green onions, sour cream (optional toppings): Bring freshness, creaminess, and pops of color when serving.

How to Make Enchilada-Stuffed Shells with Black Beans, Ground Meat, and Cheese Recipe

Step 1: Preheat the Oven

Start by setting your oven to 350 degrees Fahrenheit to ensure it’s ready when your shells are assembled and filled, so everything can bake perfectly without delay.

Step 2: Sauté Onions and Cook the Ground Meat

Warm olive oil in a skillet over medium-high heat, then add diced yellow onions. Sauté until they turn soft and fragrant, releasing their natural sweetness. Add your ground meat choice—whether venison, beef, or turkey—and cook thoroughly, breaking it apart as it browns evenly.

Step 3: Mix in Cream Cheese, Black Beans, and Enchilada Sauce

Once the meat is cooked, stir in the softened cream cheese until it’s fully melted and coats the meat mixture, adding a luscious creaminess. Pour in one can of red enchilada sauce along with the drained black beans and combine well. Reduce the heat and let the mixture simmer for a few minutes to meld all those incredible flavors.

Step 4: Cook the Jumbo Pasta Shells

While your filling simmers, boil the jumbo pasta shells according to their package instructions until al dente. Drain them carefully and let them cool just enough to handle so they don’t crack when filling.

Step 5: Prepare the Casserole Dish

Spread about one-third of the remaining enchilada sauce evenly across the bottom of a 9×13 inch casserole dish—this will prevent the shells from sticking and infuse flavor from below. Lay the cooked shells in neat rows on top of the sauce, getting ready for the filling.

Step 6: Stuff the Shells

Spoon a generous amount of the black bean and meat filling into each shell. Don’t be shy here; filling each shell well ensures every bite is packed with deliciousness.

Step 7: Add Sauce and Cheese

Pour the remaining enchilada sauce over the filled shells to keep things moist and flavorful while baking. Next, sprinkle shredded Colby Jack cheese across the top, which will melt into a bubbly, golden crust creating that irresistible finish.

Step 8: Bake

Place your casserole into the preheated oven and bake for 15-20 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and just starting to brown a little.

Step 9: Let it Rest and Garnish

After pulling it out of the oven, give the dish a couple of minutes to settle. Then, top with your favorite garnishes like creamy avocado slices, fresh chopped cilantro, crisp green onions, and a dollop of cool sour cream to add freshness and balance to the rich ensemble.

How to Serve Enchilada-Stuffed Shells with Black Beans, Ground Meat, and Cheese Recipe

Garnishes

Sprinkling avocado, chopped cilantro, green onions, and a generous dollop of sour cream elevates this dish by bringing bright, fresh flavors and contrasting textures. These garnishes add color and coolness that perfectly balance the warm, spiced filling.

Side Dishes

Pair this hearty casserole with a crisp green salad with lime vinaigrette or a side of Mexican-style street corn for a celebration of textures and flavors. For something lighter, a simple cucumber salad or steamed vegetables work beautifully to round out the meal without overpowering the main dish.

Creative Ways to Present

If you want to get a little fancy, serve the stuffed shells individually on colorful plates and sprinkle a pinch of chili flakes or smoked paprika over the cheese for a wow factor. You could even plate them alongside a scoop of Spanish rice or a drizzle of fresh salsa verde for added flair.

Make Ahead and Storage

Storing Leftovers

Leftover Enchilada-Stuffed Shells with Black Beans, Ground Meat, and Cheese Recipe keep well in the refrigerator for up to 3 days when covered tightly with foil or plastic wrap. The flavors often deepen overnight, making for even tastier next-day meals.

Freezing

You can freeze this dish either before or after baking. For best results, assemble the shells, cover the casserole tightly with foil, and freeze for up to 3 months. When ready to enjoy, bake directly from frozen, just add extra time to ensure it’s heated through.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes or in the microwave until the cheese is melted and the filling is warmed through. Covering with foil while reheating helps maintain moisture and prevents drying out.

FAQs

Can I use other types of meat for this recipe?

Absolutely! Ground beef, turkey, chicken, or even a plant-based ground meat substitute all work wonderfully in the filling. Choose whichever suits your dietary preference or taste.

Do I have to use cream cheese in the filling?

The cream cheese adds a silky creaminess that helps bind the filling, but it can be omitted or replaced with a blend of ricotta or sour cream if you prefer a different texture or flavor.

Can I make this recipe vegetarian?

Definitely! Skip the ground meat and increase the amount of black beans or add sautéed mushrooms and veggies. You can also add a touch of smoked paprika or chipotle to the filling for extra smoky flavor.

What type of cheese melts best for topping?

Colby Jack cheese is ideal because it melts easily and has a mild flavor, but you can use mozzarella, cheddar, or a Mexican cheese blend depending on what you have on hand.

Is there a gluten-free alternative for the pasta shells?

Yes! Look for gluten-free jumbo pasta shells at specialty grocery stores or use large gluten-free pasta cups or even zucchini boats as a creative and healthy alternative.

Final Thoughts

If you’re on the hunt for a dish that’s both comforting and packed with bold flavors, the Enchilada-Stuffed Shells with Black Beans, Ground Meat, and Cheese Recipe is an absolute winner. It’s easy enough for a weeknight but special enough to impress guests, and it warms your soul with every bite. Give it a go, and I promise it’ll become one of your favorite go-to meals in no time!

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