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These Enchilada Stuffed Shells are easy and kid-friendly! They’re a tasty dinner filled with plenty of Mexican flavors we all know and love.
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With those long school days (we homeschool), I’ve grabbed my list of “simple recipes for when Mom is too tired to cook much.” Every family should have one, believe me! Don’t resort to cereal for dinner if you can!
I will say, though … easy shouldn’t mean sacrificing flavor! These enchilada stuffed shells are one of the top “simple recipes” on my list for that reason.
Not only is this recipe no-fuss, no-drama, but they’re delicious. When I say mouth-watering, I really mean it. We’re talking typical stuffed shells, except the filling is full of all those Mexican ingredients you and your loved ones likely adore. The perfect combo!
What’s that one commercial say … ”kid-friendly, Mom-approved”? Something like that? (Or maybe I’m just making that up?) Either way, enchilada stuffed shells are just that – wonderful for families or for anyone else, honestly! Enjoy!
Enchilada Stuffed Shells: Ingredients & Substitutions
To make Mexican Stuffed Shells, you will need …
Ingredients
- jumbo pasta shells – these are the “shells” in your stuffed shells! If you’ve made more Italian-style stuffed shells before, you’ll use the same ones you typically would buy.
- ground beef – lean. This will be the “stuffing” in your shells.
- onions – chopped. Provides flavor and adds to the stuffing!
- enchilada sauce – grab your favorite brand, or make your own Enchilada Sauce at home. Either way, this is one of your key ingredients. It isn’t quite an enchilada-flavored dish without the sauce, you know?!
- chili powder, cumin, oregano, basil – your spices. It just doesn’t taste like Mexican cuisine without these!
- refried beans, Roma tomato – and it doesn’t feel like Mexican without refried beans and chopped tomatoes, either.
Enchilada Stuffed Shells: FAQs
I’d only cook them partially before baking! That way you won’t have weak shells while stuffing them, and they’ll cook the rest of the way in the oven.
Go for it! Although I’ve heard it may tip the scales towards “too salty.” Make sure you taste-test everything!
I’d say about 6 servings. The whole family can enjoy a plate!
A little over an hour! About 20 minutes for prep and 50 minutes to cook.
Absolutely! It’ll taste just as awesome.
Go for it – honestly, I think it’d be just as good to replace the beef with more beans or some kind of bean/corn mixture. Please please PLEASE let me know down in the comments how it turns out for you because I love hearing about dietary substitutions – I always file them away mentally for later, just in case!
Either one. Whichever you think would taste better (or that your loved ones enjoy more)!
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Enchilada Stuffed Shells
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Equipment
Ingredients
- 12 oz uncooked jumbo pasta shells
- 1 pound lean ground beef
- ½ cup onion, chopped
- 1 can enchilada sauce, 10 oz.
- ¼ teaspoon chili powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 cup refried beans
- 1 roma tomato, chopped
- 1 ½ cups Cheddar cheese, shredded, 6 oz.
Instructions
- 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. Return the meat to the pan and stir in the enchilada sauce, seasonings, refried beans, and tomatoes. Fill each pasta shell with some of the mixture. Place the filled shells in a 13×9-inch 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.
Notes
- You can switch out the ground beef for ground or shredded chicken.
- A serving is 4-6 shells, depending on how many are in your box or you have filling for.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on July 29, 2013. Updated on April 10, 2022.
Those look so scrumptious! I'm not sure i understand about the shells… Do you fill unbanked shells and bake them?
They're boiled, filled then baked 🙂 Hope that helps! Thanks for stopping by, Ang – Have a great week!
I've been wanting to try stuffed shells so bad! I'm so glad you linked up this recipe at The Weekend re-Treat Link Party on The Best Blog Recipes! I'm definitely going to have to try this one 🙂
Also Pinned while I was here tonight to my Link Party Recipes board too!
Shauna @ The Best Blog Recipes
this looks awesome! I can't wait to make some for my family!!!
Cindy
p.s. I'm your newest follower! Found you linked at Featured Friday.
I make something really similar to this and we love them! They are so delicious..now, I need to add them to my menu next week 🙂
Thanks for sharing at Share Your Stuff Tuesdays Jamie! Have a great week!
Erin
First, your cactus letters are way cute! Second, I think I like stuffed shells like these more than the traditional kind. Especially enchilada flavors. I could go for Mexican right now (but really, any time). Thanks for linking!
Okay. I saw these on facebook too. They look so inviting and plus I am so hungry. I really need to try these when we come off vacation. I like that they are jumbo size. Totally delicious looking!
Sharon
Make It Or Fix It Yourself
We love stuffed shells! 🙂 And I love getting up at 5am – best part of the day. Visiting from Mouthwatering Monday.
~Stacy @ Stacy Makes Cents
I've made taco stuffed shells, but I must try these next. They're kind of trippy though….I associate stuffed shells being Italian style, then to have them Tex-Mex….they're so different! A good different, though.
This looks yummy, Jamie. I'll have to branch out and try mixing things up like this. I always think of stuffed shells as Italian and enchiladas as Mexican food. Together, they sound amazing! Thanks for the inspiration!
Blessings,
Nici
YUM! Looks easy and tasty. Can't wait to try it!