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:
Ingredients
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
Equipment
- Large pot
- Colander
- Large skillet
- Mixing bowl
- 9×13 inch baking dish