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Mexican Stuffed Shells with Enchilada Sauce

A comforting dish featuring jumbo pasta shells stuffed with a savory mix of ground beef or turkey, creamy refried beans, and zesty spices, topped with tangy enchilada sauce and melted cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Stuffed Shells
  • 20 pieces jumbo pasta shells
  • 1 lb ground beef or turkey Halal compliant
  • 1 can (15 oz) refried beans
  • 1 cup corn canned or frozen
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 cups cheddar cheese, shredded
  • 1 can (19 oz) enchilada sauce
  • ½ cup sour cream for serving
  • ¼ cup green onions, chopped for garnish
  • 1 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Start by boiling a large pot of salted water. Cook the jumbo pasta shells according to the package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
  2. In a skillet, heat the olive oil over medium heat. Add the ground beef or turkey, and cook until browned, about 5-7 minutes. Season with salt, pepper, chili powder, and cumin.
  3. Once the meat is cooked, stir in the refried beans and corn. Cook for an additional 3-4 minutes.
  4. Preheat your oven to 350°F (175°C). Take a generous amount of the filling and stuff each pasta shell. Place them in a large baking dish, opening side up.
  5. Pour the enchilada sauce evenly over the stuffed shells, making sure to cover them thoroughly. Sprinkle the shredded cheese generously on top.
  6. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and lightly browned.
  7. Let cool for a few minutes, then serve with a dollop of sour cream and a sprinkle of green onions.

Notes

Substitutions: You can swap out the meat for black beans or grilled vegetables for a vegetarian option. Ensure pasta shells are cooked al dente to avoid them falling apart. Pack the shells well with filling to enjoy bursts of flavor.