Enchilada Stuffed Shells

Enchilada Stuffed Shells offer a unique twist on classic Italian and Mexican cuisines, combining the comforting feel of pasta with the bold flavors of enchiladas. This fusion dish is hearty and perfect for a satisfying dinner. Here’s how to make it:


For the Pasta:

  • Jumbo pasta shells: 20-24 shells
  • Salt: For boiling water

For the Filling:

  • Ground beef or turkey: 1 pound
  • Onion: 1 medium, finely chopped
  • Garlic: 2 cloves, minced
  • Taco seasoning: 2 tablespoons, store-bought or homemade
  • Black beans: 1 can (15 ounces), rinsed and drained
  • Corn: 1 cup, canned or frozen
  • Green chiles: 1 can (4 ounces), diced
  • Cilantro: 1/4 cup, chopped (plus extra for garnish)

For the Sauce:

  • Enchilada sauce: 2 cups, store-bought or homemade
  • Tomato sauce: 1 cup

For the Topping:

  • Cheddar cheese: 1 cup, shredded
  • Monterey Jack cheese: 1 cup, shredded


  • Large pot
  • Colander
  • Large skillet
  • Mixing bowl
  • 9×13 inch baking dish


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