Ingredients
Scale
- 1 box (12 ounces) jumbo pasta shells (you’ll need about 24–30 shells)
- 1 tablespoon olive oil
- 1 large onion, finely chopped (about 1 ½ cups)
- 2 cloves garlic, minced
- 1 red or green bell pepper, finely chopped (about 1 cup)
- 1 pound lean ground beef (90/10 or 85/15 recommended)
- 1 packet (1 ounce) taco seasoning (low sodium preferred, or use your homemade blend)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed (or 1 can, 15 ounces, drained)
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded Cheddar cheese (or a Mexican blend), divided
- 1 large can (28 ounces) red enchilada sauce (mild or medium, your preference)
- 1/4 cup chopped fresh cilantro, for garnish (optional)
- Sour cream or Mexican crema, for serving (optional)
- Sliced avocado or guacamole, for serving (optional)
- Sliced jalapeños, for serving (optional, for extra spice)
Instructions
- Cook the Pasta Shells:
- Bring a large pot of salted water to a rolling boil.
- Add the jumbo pasta shells and cook according to package directions until al dente (usually 8-10 minutes). You want them pliable enough to stuff but firm enough not to tear easily. It’s better to slightly undercook them as they will continue to cook in the oven.
- Once cooked, drain the shells carefully and rinse with cold water to stop the cooking process and prevent sticking. Set them aside, perhaps on a lightly oiled baking sheet or parchment paper, to prevent them from sticking to each other. Handle them gently to avoid tearing.
- Prepare the Flavorful Filling:
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the chopped onion and bell pepper. Sauté for 5-7 minutes, or until softened and the onion is translucent.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the ground beef to the skillet. Break it apart with a spoon and cook, stirring occasionally, until browned (about 7-10 minutes). Drain off any excess grease thoroughly.
- Stir in the taco seasoning, ensuring the meat and vegetables are well coated. Cook for another 1-2 minutes to toast the spices and deepen their flavor.
- Reduce the heat to low. Add the rinsed and drained black beans, thawed corn, and softened cream cheese cubes to the skillet. Stir gently until the cream cheese is fully melted and incorporated, creating a creamy, cohesive filling.
- Remove the skillet from the heat. Stir in ½ cup of the Monterey Jack cheese and ½ cup of the Cheddar cheese (or Mexican blend). Mix until the cheese is just melted and evenly distributed. Taste and adjust seasoning if necessary (you might want a pinch more salt or a dash of chili powder, depending on your taco seasoning).
- Assemble the Enchilada Stuffed Shells:
- Preheat your oven to 375°F (190°C).
- Spread about 1 cup of the enchilada sauce evenly over the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds a layer of flavor from the bottom up.
- Carefully take one cooked pasta shell at a time. Using a spoon (a small cookie scoop also works wonderfully!), generously fill each shell with the beef and bean mixture. Don’t be shy with the filling!
- Arrange the stuffed shells in a single layer, open side up, in the prepared baking dish, nestled snugly against each other.
- Sauce, Cheese, and Bake to Perfection:
- Pour the remaining enchilada sauce evenly over the top of the stuffed shells, ensuring each shell gets a good coating.
- Sprinkle the remaining ½ cup of Monterey Jack cheese and ½ cup of Cheddar cheese (or Mexican blend) evenly over the sauced shells.
- Cover the baking dish loosely with aluminum foil. This helps the shells cook through and the sauce to bubble without the cheese burning too quickly.
- Bake in the preheated oven for 20 minutes.
- After 20 minutes, carefully remove the aluminum foil. Continue to bake for another 10-15 minutes, or until the sauce is bubbly around the edges and the cheese is melted, golden brown, and slightly crisp in spots.
- Once baked, remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the shells to set slightly, making them easier to serve and allowing the molten cheese to cool just a tad.
- Garnish and Serve:
- Just before serving, sprinkle with freshly chopped cilantro, if desired.
- Serve hot, with optional toppings like a dollop of sour cream or Mexican crema, sliced avocado or guacamole, and a few slices of jalapeño for those who like an extra kick.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480 - 620