Enchilada Stuffed Shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 uncooked jumbo pasta shells
1 pound lean ground beef, turkey or chicken
1 can (10 ounces) enchilada sauce (or use the enchilada sauce included in this recipe book under sauces)
1/2 teaspoon dried minced onion
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Refried Beans (I used homemade refried beans that I had in the freezer but you can use canned if you prefer)
Green Chili's
Chopped or sliced olives
1 cup + 1/4-1/2 Shredded cheese of your choosing (I used Kraft Mexican Blend but use whatever you like)
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Directions: |
Directions:Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook ground meat over medium heat until no longer pink; drain. Stir in refried beans and 1/4-1/2 cup shredded cheese; chiles's and olives, set aside.
Place a rounded teaspoonful of meat/bean mixture in each pasta shell, Place in an 11-in. x 7-in. baking dish coated with cooking spray and thin layer of enchilada sauce
Cover with remaining enchilada sauce
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. |
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Personal
Notes: |
Personal
Notes: This recipe makes at least 5 servings. It freezes very well for future meals. When you reheat, you can add more cheese if your prefer. You can also serve with salsa and sour cream. Make it your own and add whatever topping you would like.
***We love this recipe.
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