Enchilada Stuffed Shells

The recipe Sunday was enchilada stuffed shells — jumbo pasta shells filled with shredded chicken, refried beans, cheese, and salsa, baked under enchilada sauce and more cheese.

The recipe is below.

Enchilada Stuffed Shells

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Servings: 6

Ingredients

• 20 jumbo pasta shells
• 1 lb ground beef or ground turkey
• 1 packet (1 oz) taco seasoning
• 1/2 cup water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 can (10 oz) red enchilada sauce, divided
• 1 can (10 oz) diced tomatoes with green chiles, drained
• 2 cups shredded Mexican blend cheese, divided
• 1/2 cup sour cream, plus more for serving
• 1/4 cup fresh cilantro, chopped (optional, for garnish)
• Sliced green onions, for garnish

Instructions

1. Cook the shells. Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until just al dente, about 9 minutes. Drain and lay flat on a lightly oiled baking sheet to prevent sticking.
2. Brown the meat. In a large skillet over medium-high heat, cook the ground beef or turkey, breaking it up as it cooks, until no longer pink, about 6–8 minutes. Drain excess fat.
3. Season the filling. Add taco seasoning and water to the skillet. Stir and simmer for 2 minutes until absorbed. Remove from heat and stir in black beans, corn, diced tomatoes, sour cream, and 1 cup of the shredded cheese. Mix until well combined.
4. Prep the baking dish. Preheat oven to 375°F. Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
5. Fill the shells. Spoon about 2 tablespoons of the meat filling into each cooked shell. Nestle filled shells snugly into the baking dish in a single layer, open side up.
6. Top and bake. Pour the remaining enchilada sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of cheese over the top. Cover tightly with foil and bake for 25 minutes.
7. Finish and serve. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and lightly golden. Garnish with cilantro and green onions. Serve warm with sour cream on the side.

Nutrition (per serving)

Calories: 520 | Protein: 32g | Fat: 22g | Carbs: 48g | Fiber: 6g | Sodium: 890mg