Enchilada Stuffed Shells

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Enchilada Stuffed Shells

  • 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/