Description
This Enchilada Stuffed Shells recipe combines the hearty flavors of enchilada sauce, seasoned ground meat, black beans, and creamy cheese stuffed inside jumbo pasta shells. Baked to perfection with melted colby jack cheese, this comforting casserole is perfect for a flavorful family dinner. Topped with fresh avocado, cilantro, green onions, and sour cream, it delivers a delicious Tex-Mex twist on classic stuffed shells.
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
- 1 can (10 oz) red enchilada sauce
Shells and Topping
- 20 jumbo pasta shells
- 1 cup shredded colby jack cheese (or cheese of choice)
- 1 can (10 oz) red enchilada sauce (remaining)
Optional Garnishes
- 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 Onions and 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.
- Prepare Filling: 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 Base Layer: 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.
- Fill 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
- You can substitute ground beef with ground turkey or venison according to preference.
- Be sure to cook pasta shells al dente to prevent over-softening during baking.
- Feel free to use your favorite enchilada sauce, mild or spicy, depending on your heat preference.
- For a vegetarian version, omit the meat and add extra beans or vegetables like bell peppers and corn.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
