Description
A fun fusion of Italian and Mexican cuisine featuring jumbo pasta shells stuffed with seasoned taco meat, smothered in enchilada sauce and melted cheese – the ultimate comfort food mashup!
Ingredients
Scale
- 20 jumbo pasta shells
- 1 lb ground beef (or turkey)
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 cup refried beans
- 1 1/2 cups shredded Mexican cheese blend
- 1 can (10 oz) red enchilada sauce
- 1/2 cup sour cream
- Toppings (optional):
- Diced tomatoes
- Sliced olives
- Chopped green onions
- Fresh cilantro
- Diced avocado
Instructions
- Preheat oven to 350°F (175°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
- In a skillet, brown ground beef over medium heat. Drain excess fat.
- Add taco seasoning and water to beef. Simmer for 5 minutes until thickened. Remove from heat and stir in refried beans.
- Spread 1/2 cup enchilada sauce in bottom of 9×13 baking dish.
- Fill each cooked shell with meat mixture (about 2 tbsp per shell) and arrange in baking dish.
- Pour remaining enchilada sauce over shells and sprinkle with cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake 5 more minutes until cheese is bubbly.
- Let cool 5 minutes before serving with dollops of sour cream and desired toppings.
Notes
- Make ahead: Assemble up to 1 day in advance and refrigerate before baking.
- Vegetarian option: Use plant-based ground meat and vegetarian refried beans.
- For spicier version: Add 1 diced jalapeño to meat mixture.
- Freeze before baking for up to 3 months (thaw before baking).
- Leftovers keep refrigerated for 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex Fusion
Nutrition
- Serving Size: 4 shells (without toppings)
- Calories: 480
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg