If you love enchiladas and creamy pasta, then this recipe for Enchilada Stuffed Shells is about to become your new favorite comfort food. Combining the bold flavors of Mexican cuisine with the cozy warmth of Italian pasta, these stuffed shells are perfect for weeknight dinners or casual gatherings. Think tender pasta shells filled with seasoned ground beef, smothered in a rich enchilada sauce, and topped with melty cheese—it’s a meal you won’t forget.
Why You’ll Love This Recipe
- Fusion Flavors: A creative combination of two beloved cuisines.
- Easy to Customize: Substitute ingredients to accommodate your personal preferences.
- Make-Ahead Friendly: Perfect for meal prep or family dinners.
How to Make Enchilada Stuffed Shells
Ingredients
- 20 jumbo pasta shells – The perfect vessel for holding the enchilada filling.
- 1 lb ground beef – Provides the hearty base for the filling.
- 1 small onion, diced – Adds sweetness and depth to the meat mixture.
- 1 packet taco seasoning – Infuses bold Mexican flavor.
- 1 can (10 oz) red enchilada sauce – The key to that signature enchilada flavor.
- 1 cup black beans (drained and rinsed) – Adds texture and nutrition.
- 1 cup corn kernels – A touch of sweetness and color.
- 1 ½ cups shredded cheddar cheese – Melts into gooey deliciousness.
- 1 cup shredded Monterey Jack cheese – For extra creaminess.
- Chopped fresh cilantro (for garnish) – Adds a vibrant, fresh flavor to the dish.
- Season with salt and pepper to taste to enhance the overall flavors.
Step-by-Step Instructions
- Cook the Pasta Shells
- Bring a pot of water seasoned with salt to a boil and cook the jumbo pasta shells until al dente. Drain and set aside.
- Prepare the Filling
- In a skillet over medium heat, cook the ground beef until it is browned and fully cooked through. Add the diced onion and sauté until it is soft and translucent. Stir in the taco seasoning, black beans, corn, and half of the enchilada sauce. Simmer for 5 minutes.
- Stuff the Shells
- Bring your oven up to 375°F (190°C). Spread a thin, even layer of enchilada sauce on the bottom of a baking dish.
- Fill each cooked pasta shell with the beef mixture and place it in the baking dish, seam side up.
- Top with Sauce and Cheese
- Pour the remaining enchilada sauce evenly over the stuffed shells. Sprinkle shredded cheddar and Monterey Jack cheese on top.
- Bake
- Secure the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbling.
- Serve
- Garnish with fresh cilantro and serve hot. Pair with a side of guacamole, sour cream, or a crisp salad.
Variations
- Protein Swap: Use ground turkey, shredded chicken, or plant-based meat for the filling.
- Vegetarian Option: Skip the meat and double up on beans, corn, and diced bell peppers.
- Spicy Kick: Incorporate diced jalapeños or hot sauce to enhance the heat.
Tips for Success
- Cook the Shells Just Right: Slightly undercook the shells so they hold their shape when baked.
- Make It Ahead: Assemble the stuffed shells a day in advance and refrigerate. Bake just before serving.
- Freeze for Later: This dish freezes well. Place it sealed in an airtight container for up to 3 months.
FAQ
1. Can I make this dish vegetarian?
Yes! Simply skip the ground beef and double up on beans, corn, or add diced bell peppers and zucchini for a hearty vegetarian version.
2. What type of cheese works best for this recipe?
A combination of cheddar and Monterey Jack cheese is ideal, but you can use any melty cheese like mozzarella or pepper jack for variation.
3. Can this dish be prepared in advance? Absolutely. Assemble the stuffed shells, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.
4. How do I freeze enchilada stuffed shells?
Place the assembled (but unbaked) shells in a freezer-safe container. Ensure the dish is tightly covered and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and follow the baking instructions as directed.
5. What sides pair well with enchilada stuffed shells?
Serve with guacamole, sour cream, a fresh green salad, or a side of Mexican rice for a complete meal.
6. Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works great, but homemade enchilada sauce can elevate the flavor even more.
