Enchilada Stuffed Shells
These easy enchilada stuffed shells are a fun mashup of cheesy pasta and classic enchilada flavors. Jumbo pasta shells are filled with seasoned ground beef, onion, and jalapeños, then covered in red enchilada sauce and cheddar cheese. Finish with Cotija cheese and fresh cilantro for a delicious weeknight dinner ready in less than an hour.
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Ingredients
- 1½ pounds Ground beef
- 1 tbsp Taco seasoning
- 1/2 cup Yellow onion, diced
- 2 Jalapeños, diced
- 24 Jumbo pasta shells
- 2 cups Red Enchilada Sauce
- 2 cups Freshly shredded cheddar cheese
- 1/2 cup Cotija cheese
- 1/4 cup Freshly chopped cilantro
Instructions
- Preheat the oven to 375℉.
- Brown the ground beef and mix in the taco seasoning.
- Add the diced onion and jalapeno to the skillet.
- In a large stock pot, boil the pasta shells for 9 minutes or according to package instructions.
- Drain the pasta shells and rinse.
- Place the pasta shells in a greased 13x9 baking pan.
- Fill each shell with the ground beef mixture.
- Pour the enchilada sauce over the shells.
- Sprinkle the freshly shredded cheddar cheese over the filled shells.
- Cover and bake for 30 minutes. Remove the cover and continue baking for an additional 5 minutes.
- Remove the pan from the oven and top with cotija cheese and cilantro.
- Allow to cool for 5 minutes before serving.
Nutrition
Serving: 4shellsCalories: 400kcal
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