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Easy Enchilada Stuffed Shells Recipe

Easy Enchilada Stuffed Shells Recipe

Jumbo pasta shells are filled with taco-seasoned ground beef, black beans, corn, enchilada sauce, and Mexican-blend cheese, then baked until hot and bubbling. This hearty casserole makes approximately 18 to 20 shells and serves about 6 people.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 12-ounce box Jumbo pasta shells
  • 1 pound Lean ground beef
  • 1 1.25-ounce packet Taco seasoning
  • 1 10-ounce can, divided Red enchilada sauce
  • 1 15-ounce can, drained and rinsed Black beans
  • 1 15-ounce can, drained Corn
  • 2 cups, shredded and divided Mexican-blend cheese or cheddar-Monterey Jack cheese
Optional Toppings
  • As desired Sour cream
  • As desired Sliced green onions
  • As desired Chopped cilantro
  • As desired Diced avocado

Method
 

Step-by-Step
  1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
  2. Cook the jumbo shells in salted boiling water until just shy of al dente according to the package directions. Drain and cool slightly.
  3. Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Drain any excess fat.
  4. Stir the taco seasoning, about 1/2 cup enchilada sauce, black beans, corn, and 1 cup shredded cheese into the beef. Heat until the filling is well combined.
  5. Spread a small amount of the remaining enchilada sauce over the bottom of the prepared baking dish. Fill each shell with the beef mixture and arrange the shells seam-side up.
  6. Pour the remaining enchilada sauce over the shells and sprinkle with the remaining cheese. Cover with foil and bake for about 20 minutes.
  7. Remove the foil and bake for another 5 to 10 minutes, until the cheese is melted and bubbling. Rest the casserole for 5 minutes, then add desired toppings and serve.

Notes

Cook a few extra shells because some may split while boiling. Slightly undercooked shells are easier to fill and hold their shape better. Keep the casserole covered for most of the baking time so the shells stay moist, then uncover briefly to brown the cheese.