Enchilada Stuffed Shells

enchilada-stuffed-shells As I’ve mentioned before we are big fans of Mexican food at my house. Enchiladas are one of my favorite Mexican dishes and when I found this twist I knew I had to try it. It became an instant favorite especially of my mom. It’s pretty easy to make, uses common ingredients and isn’t terribly expensive because the bulk of the ingredients can be purchased on sale or be made from scratch. Another good point is it can be made ahead and frozen.

Enchilada Stuffed Shells

Recipe by Micha

Italian pasta meets enchiladas in this wonderful blending of two delicious dishes.

Prep time: 30 minutes

Cook time: 35 minutes to 65 minutes

Total time: 65 to 95 minutes

Ingredients

  • 1 box jumbo pasta shells
  • 1 to 1 1/2 pounds ground beef, chicken or turkey
  • 1 onion, diced
  • 1 or 2 cloves garlic, minced
  • To taste salt
  • To taste black pepper
  • 2 cups refried beans
  • 2 10 ounce cans red enchilada sauce
  • 2 to 3 cups shredded cheese

Cooking Directions

Cook pasta shells in boiling water until just tender. Drain, rinse and set aside. In a skillet over medium heat brown beef, onions, garlic and seasonings until meat is cooked thoroughly. Drain fat if needed. Add refried beans and cook until heated. Stuff pasta shells with the meat and bean mixture. How many you end up with depends on how much filling you use per shell and how many shells don’t break. I got about 30 when I made them the last time. Divide between two baking dishes. Pour one can of enchilada sauce over each dish of shells and top with cheese using a cup to cup and a half per dish. Bake at 350° for 25-30 minutes.

Freezing instructions:

You can either freeze the dish after topping with sauce and cheese or freeze the plain shells then add the sauce and cheese before baking. Thaw in refrigerator overnight or bake from frozen. Thawed cook time is 30-35 minutes, frozen shells 45-65 minutes.

Linked to the Ultimate Recipe Swap Make Ahead Meals Edition at Life as Mom and Weekend Potluck at The Country Cook


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5 thoughts on “Enchilada Stuffed Shells

  1. [...] 43. Holly @ A Mommy’s Blessings (Kids won’t eat spinach? Make this!)44. Rebecca at Turned Loose (easy cream of chicken dry soup mix)45. Recipes for Moms (Overnight Coffee Cake)46. Adventure Mom Janna ~ Monkey Pancakes47. Anne (Make-Ahead Hot Chocolate)48. The Domestic Contessa – Easy Freezer Meal!49. Couponing 101 – Cinnamon Rolls, Stuffed Bread Sticks & More!50. Tara @ Feels like home (crock pot mashed potatoes)51. ElizabethG (Vegetable Soup)52. Janel (The Best Lasagna)53. Megan @ Smidgen of a Kitchen (Golabki – Stuffed Cabbage!)54. Stephanie (Hamburger Vegetable Soup)55. Good (&Cheap) Eats – Multi Grain Blueberry Pancake Mix56. Micha @ Cookin’ Mimi (Enchilada Stuffed Shells) [...]

  2. February Freezer Cooking | Cookin' Mimi February 6, 2012 at 12:35 pm Reply

    [...] Enchilada stuffed shells. Two meals worth. Awful picture, delicious recipe. I will be updating the picture the night I serve these. [...]

  3. carolinaheartstrings February 17, 2012 at 9:50 am Reply

    That looks wonderful. We have a wonderful beef carrot ginger wrap! We also are reviewing a fantastic book today. Visit us.

  4. mjskit February 17, 2012 at 9:51 pm Reply

    What a fantastic idea! A fusion of Mexican and Italian. I love it!

  5. [...] 4. Enchilada Stuffed Shells [...]

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