Prepare Time
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- 12 oz box of pasta shells, stuffing size, boiled to al dente and cooled
- 2 lbs hamburger, browned and drained (seasoned with taco seasoning, optional)
- 31 oz can of refried beans
- 8 oz block of Colby Jack cheese, shredded
- 8 oz block of Pepperjack cheese, shredded
- 2 (10 oz) cans of enchilada sauce
- Scallions, chopped (optional)
Directions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the browned hamburger meat with the refried beans. Stir in half of the shredded cheeses until well combined.
- Fill each pasta shell with the meat and bean mixture and arrange in a baking dish.
- Pour the enchilada sauce over the stuffed shells, making sure they are completely covered.
- Sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 25 minutes or until the cheese is bubbly and golden.
- Garnish with chopped scallions before serving.
Cook Notes
For a vegetarian version, substitute the hamburger with a mixture of quinoa and black beans.
Variations
- Keto Version: Replace the pasta shells with hollowed-out zucchini boats and use a low-carb taco seasoning.
- Low-Carb Version: Substitute the pasta shells with large lettuce leaves for a lighter, carb-conscious meal.
Nutrition Facts
Each serving of Enchilada Stuffed Shells contains approximately:
- Calories: 540
- Fat: 30g
- Carbohydrates: 40g
- Protein: 25g
- Sodium: 890mg
- Fiber: 6g
This dish offers a delightful blend of flavors and textures that make it a must-try for anyone who loves hearty, satisfying meals. Whether you’re cooking for a family dinner or a special occasion, Enchilada Stuffed Shells are sure to be a hit!
