Enchilada Stuffed Shells
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Enchilada Stuffed Shells
March 6, 2017
Rob
- Total time: 1 Hour
- Servings: 6 Servings
Ingredients
- 1 Box of Large Pasta Shells (stuffing size)
- 1 lb Hamburger
- 1 Packet (2 Tbsp) Taco Seasoning
- 3/4 Cup Water (for taco seasoning)
- 1 Can (16 oz) Refried Beans
- 8 oz Shredded Mexican Cheese Blend
- 1 Can (14 oz) Enchilada Sauce
- Scallions, chopped (optional)
Directions
- 1)
Boil pasta shells to al dente, drain and spread out on cookie sheet.
- 2)
Brown Hamburger, drain fat, add taco seasoning and water and cook additional 5-7 minutes.
- 3)
Mix refried beans, cooked hamburger and 3/4 of the shredded cheese.
- 4)
Spoon a little enchilada sauce on bottom of 9×13 casserole dish.
- 5)
Spoon bean, cheese, meat filling into the shells.
- 6)
Place shells into casserole dish.
- 7)
Cover shells with remaining enchilada sauce and cheese.
- 8)
Bake covered at 350°F till bubbly, about 30 minutes.
- 9)
Bake uncovered additional 5 minutes.
- 10)
Top with chopped scallions and serve.
Notes
Recipe is slightly modified version of one here: http://www.lifewiththecrustcutoff.com/enchilada-stuffed-shells/