Enchilada Stuffed Shells

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School starts here in a little over a week ….. it’s bittersweet – I’m ready for the structured schedule of the school year – even though I will miss sleeping in until 7 am. Yes, 7 am is sleeping in at my house! During the school year, I am usually up somewhere between 5 – 5:30 am. The problem I foresee, I haven’t been going to bed lately until midnight or later ……. it’s going to be a hard habit to break – and I may require more coffee than usual! 😉

With school literally days away, I am starting to focus on easier menus and recipes. Maybe some of y’all are too? I don’t think easy should mean sacrificing flavor …. or should mean resorting to eating cereal for dinner. (Although, I have been known to feed my family cereal for dinner from time to time!)

These Enchilada Stuffed Shells are easy and kid-friendly! We like to have ours with a green salad on the side and maybe some fresh fruit. While the shells are baking, you can prep the salad and cut any fruit! 

Enchilada Stuffed Shells

Printable recipe

Yield: 6 servings

1 box (12 oz.) uncooked jumbo pasta shells

1 lb. lean ground beef

1 small onion, chopped

1 can (10 oz.) enchilada sauce

¼ tsp. chili powder

¼ tsp. dried basil

¼ tsp. dried oregano

¼ tsp. ground cumin

1 cup refried beans

1 roma tomato, chopped

1½ cups (6 oz.) Cheddar cheese, shredded

Cook pasta according to package directions; drain and set aside.

Preheat oven to 350°F.

Meanwhile, in a nonstick skillet, cook the beef and onions over medium-high heat until the meat is no longer pink; drain. Stir in the enchilada sauce, seasonings, refried beans and tomatoes. Fill each pasta shell with some of the mixture. Place in a 13×9-in/ baking dish coated with non-stick cooking spray. Cover and bake for 25-30 minutes. Uncover and sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.