Preparing the Pasta:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent them from sticking together.
Making the Filling:
- Cook the Meat:
- In a large skillet over medium heat, cook the ground meat until browned. Drain any excess fat.
- Add the chopped onion and garlic to the skillet and sauté until the onions are translucent.
- Stir in the taco seasoning, black beans, corn, and green chiles. Cook for a few more minutes until everything is well combined and heated through.
- Remove from heat and stir in the chopped cilantro.
Preparing the Sauce:
- Combine the Sauces:
- In a mixing bowl, mix together the enchilada sauce and tomato sauce.
Assembling the Dish:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Fill the Shells:
- Spoon a bit of the meat mixture into each pasta shell until they’re all filled.
- Prepare the Baking Dish:
- Spread a thin layer of the sauce mixture on the bottom of a 9×13 inch baking dish.
- Arrange the stuffed shells in a single layer in the dish.
- Top and Bake:
- Pour the remaining sauce over the stuffed shells, making sure they are completely covered.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Serving:
- Garnish and Serve:
- Garnish with chopped cilantro before serving.
- Accompaniments:
- Serve with a side of sour cream, guacamole, and a fresh green salad for a complete meal.
Tips:
- Cheese Variations: Feel free to use any combination of cheeses you like, such as Pepper Jack for a spicier flavor or a Mexican cheese blend.
- Vegetarian Option: Substitute the ground meat with a mix of additional beans, lentils, or quinoa for a vegetarian version.
- Make Ahead: These enchilada stuffed shells can be assembled ahead of time and stored in the refrigerator. Just add a few minutes to the baking time if you’re baking them straight from the fridge.
Enchilada Stuffed Shells are a delightful dish that bridges two culinary worlds, perfect for those looking to spice up their pasta night with a touch of Mexican flair!