Enchilada Stuffed Shells
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.
Servings: 6 servings
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 13x9-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
Serving: 4shells | Calories: 464kcal | Carbohydrates: 49g | Protein: 32g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 472mg | Potassium: 459mg | Fiber: 4g | Sugar: 3g | Vitamin A: 431IU | Vitamin C: 2mg | Calcium: 239mg | Iron: 3mg
