Taco Stuffed Shells

Serves10·Total1 hr

Scale

Supercharge

Directions

Make the seasoning: stir together the , , , , , , and . Set aside.
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.
Dice the and mince the . Cook both in a large skillet over medium heat with the until soft and transparent, about 5 minutes.
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.
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.
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.
Pour the red enchilada sauce over the stuffed and top with the .
Bake at 350°F for about 30 minutes, until the is melted and everything is heated through.
Slice the and sprinkle over the top after removing from the oven. Serve hot.

Adapted from Budget Bytes.