Taco Stuffed Shells

Name: Taco Stuffed Shells
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10
Ingredients: 1 Tbsp olive oil (14 g); 2 cloves garlic, minced (10 g); 1 yellow onion, diced (150 g); 1½ lb ground beef (680 g); 2 cups black beans, drained (480 g); 2 cups pinto beans, drained (480 g); 1 recipe taco seasoning (see below) (15 g); 1 tsp salt (6 g); 12 oz jumbo pasta shells (340 g); 1 recipe red enchilada sauce (see below) (627 g); 2 cups shredded cheese (220 g); 3-4 whole green onions, sliced (53 g); 1 Tbsp chili powder (6 g); 1 tsp smoked paprika (2 g); 1 tsp ground cumin (2 g); ½ tsp dried oregano (1 g); ¼ tsp cayenne pepper (0.5 g); ¼ tsp salt (1.5 g); ¼ tsp freshly ground black pepper (0.5 g); ¼ tsp garlic powder (optional, if not using fresh garlic) (0.5 g); ¼ tsp onion powder (optional, if not using fresh onion) (0.5 g); 2 Tbsp cooking oil (27 g); 2 Tbsp all-purpose flour (16 g); 2 Tbsp chili powder (12 g); 2 cups water (480 g); 3 oz tomato paste (85 g); ½ tsp ground cumin (1 g); ½ tsp garlic powder (1 g); ¼ tsp cayenne pepper (0.5 g); ¾ tsp salt, to taste (start with ½ tsp) (4.5 g)

Jumbo shells with taco beef and enchilada sauce.

Serves 10Total 1 hr

Scale

Method

Step 1 done
Make the seasoning: stir together the , , , , , , and . Set aside.
Step 2 done
Make the red enchilada sauce: whisk the , , and 2 Tbsp in a sauce pot over medium heat. Once bubbling, whisk and cook 1 minute. Whisk in the , , , , and until smooth. Bring to a simmer to thicken slightly, then to taste (about ¾ tsp total). Set aside.
Step 3 done
Dice the and mince the . Cook both in a large skillet over medium heat with the until soft and transparent, about 5 minutes.
Step 4 done
Add the ground and cook until browned. Stir in the seasoning. Add the drained black and and stir to combine. Season with the 1 tsp as needed.
Step 5 done
Bring a large pot of to a boil and cook the jumbo just until tender, per package directions. Do not overcook or they will be too soft to fill. Drain and rinse with cold water.
Step 6 done
Preheat the oven to 350°F. Spray a 9x13 inch casserole dish with non-stick spray. Fill each shell with the and bean mixture and arrange in the dish.
Step 7 done
Pour the red enchilada sauce over the stuffed and top with the .
Step 8 done
Bake at 350°F for about 30 minutes, until the is melted and everything is heated through.
Step 9 done
Slice the and sprinkle over the top after removing from the oven. Serve hot.

Nutrition

Variations

For more protein, use 2 lb ground beef and stir ½ cup cottage cheese into the filling.
To load it with vegetables, add a diced red bell pepper, a diced zucchini, 1 cup corn and 2 cups chopped baby spinach to the filling.

Notes

Taco seasoning and red enchilada sauce are made from scratch as component recipes; store-bought versions can be swapped in a pinch.

Adapted from Budget Bytes.

Taco Stuffed Shells

Ingredients

Stuffed Shells

Taco Seasoning

Red Enchilada Sauce

Method

Nutrition

Variations

Notes