Enchilada Stuffed Shells
|Categories:||Beef, Pasta, Mexican, For Kids|
|Keywords:||easy, cheesy, flavorful|
|15-20||jumbo pasta shells|
|1 lb||ground beef or turkey|
|2||(10 oz) cans enchilada sauce|
|1/2 tsp||dried minced onion|
|1/4 tsp||oregano, dried|
|1/4 tsp||basil, dried|
|1/4 tsp||ground cumin|
|1/2 c||refried beans|
|1 c||colby and jack cheese, shredded|
Pinched by teresamccormick70, and 202 more.
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DirectionsPreheat oven to 350 degrees.
Cook pasta shells according to package directions. Drain and set aside. Make sure thy are separated so they do not stick together.In a large skillet over medium heat, brown the ground beef until no longer pink. Drain the fat. Stir in minced onion, oregano, basil and cumin. Stir one cup of the enchilada sauce into the meat mixture. Stir in the refired beans and set aside.Fill each cooked pasta shell with the beef mix.
Coat an 9x13 inch baking dish with non stick spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each stuffed shell into the baking dish and pour the remaining half of the enchilada sauce over the tops of the shells with the meat mix.Cover and bake for 20 minutes then remove dish from oven and sprinkle the jack cheese on top of the shells. Bake another 5 minutes until the cheese melts. Serve and enjoy!
***I served this with garlic toast and asparagus.