If you’re looking for a dish that’s both satisfying and bursting with flavor, Mexican Stuffed Shells with Enchilada Sauce is your new culinary best friend! Imagine tender jumbo pasta shells cradling a rich filling of spiced ground meat, creamy refried beans, and gooey cheese, all topped with a vibrant enchilada sauce that melds everything into a delicious symphony of flavors. It’s a comforting, crowd-pleasing dish that’s perfect for family gatherings or a cozy night in. Did you know that stuffed pasta dishes have origins in various cultures across the globe? It’s fun to imagine how different flavors come together, much like how various families each have their own twist on this recipe. If you love hearty meals with a touch of warmth, similar to my beloved cheese enchiladas, you’re going to absolutely love this dish!
What are Mexican Stuffed Shells with Enchilada Sauce?
So, you might be wondering, “What’s the deal with these Mexican Stuffed Shells?” The name itself is a bit of a mouthful, isn’t it? Perhaps it should be called “Tex-Mex Pasta Delight!” Whatever you want to call it, this dish is all about the love of food. After all, they say the way to a man’s heart is through his stomach! Picture this: a family gathering where the table is filled with laughter, stories, and the irresistible aroma of enchilada sauce wafting through your home. Can you smell that? It’s calling for you to take action. So, gather your ingredients and let’s get cooking!
Why You’ll Love This Mexican Stuffed Shells with Enchilada Sauce
There are three main reasons to fall head over heels for Mexican Stuffed Shells with Enchilada Sauce. First off, this dish stands out as a hearty main course that’s sure to delight your taste buds. Each bite combines the comforting texture of pasta with a mouthwatering filling, reminiscent of classic Mexican flavors without being overly complicated.
Second, when you choose to cook at home, you can save a buck or two, and let’s be honest—who doesn’t love the satisfaction of a home-cooked meal? Making this dish is an excellent way to treat your loved ones without breaking the bank.
Lastly, let’s talk toppings! The best part of this recipe is the endless possibilities when it comes to garnishing. Fresh green onions, creamy sour cream, and extra cheese create a beautiful presentation that will have everyone racing to the table. Compared to taco night, this dish is not just flavorful; it’s a true crowd-pleaser. So, why wait? Let’s dive into the recipe!
How to Make Mexican Stuffed Shells with Enchilada Sauce
This is where the magic happens! Making Mexican Stuffed Shells with Enchilada Sauce is surprisingly easy and incredibly satisfying. With just a bit of prep time and simple ingredients, you’ll whip up a delicious meal that feels like a celebration. Expect warm, cheesy goodness in every bite! The total preparation time is about 30 minutes, and baking will take another 20 minutes, leaving you with a meal that’s ready in no time!
Ingredients for Mexican Stuffed Shells with Enchilada Sauce
- 20 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
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). This will get your kitchen nice and cozy as you prepare the dish.
- Cook the pasta shells: In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add ground beef or turkey and cook until browned, about 5-7 minutes. Season with chili powder, cumin, salt, and pepper.
- Combine ingredients: Add the refried beans and corn to the skillet, mixing everything until well combined. Remove from heat, then stir in 1 cup of shredded cheddar cheese.
- Stuff the shells: Using a spoon, carefully fill each cooked pasta shell with the meat and bean mixture. Arrange the stuffed shells in a greased baking dish.
- Add enchilada sauce: Pour the enchilada sauce evenly over the stuffed shells, making sure they’re well covered. Top with the remaining 1 cup of shredded cheddar cheese.
- Bake the dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden.
- Serve: Let it cool slightly, then garnish with sour cream and chopped green onions before serving.
Top Tips for Perfecting Mexican Stuffed Shells with Enchilada Sauce
- Substitutions: If you’re looking for alternatives, you can easily swap ground beef or turkey for ground chicken or textured vegetable protein for a vegetarian option.
- Timing: Make sure to watch the baking time; you want the cheese melted but not burnt!
- Avoid common mistakes: Overcooking the pasta can lead to a mess. So, ensure you take them out while still slightly firm.
Storing and Reheating Tips
If you have any leftovers (which is unlikely, but just in case!), store them in an airtight container in the refrigerator for up to 3 days. For freezing, wrap the dish tightly and it’ll last for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) until heated through, about 20 minutes.
Now, go ahead and bring joy to your family’s table with this delightful recipe. Whether as a main dish or in lovely leftover lunches, Mexican Stuffed Shells with Enchilada Sauce is sure to impress. Happy cooking!
Mexican Stuffed Shells with Enchilada Sauce
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add ground beef or turkey and cook until browned, about 5-7 minutes. Season with chili powder, cumin, salt, and pepper.
- Add the refried beans and corn to the skillet, mixing everything until well combined. Remove from heat, then stir in 1 cup of shredded cheddar cheese.
- Using a spoon, carefully fill each cooked pasta shell with the meat and bean mixture. Arrange the stuffed shells in a greased baking dish.
- Pour the enchilada sauce evenly over the stuffed shells, making sure they’re well covered. Top with the remaining 1 cup of shredded cheddar cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden.
- Let it cool slightly, then garnish with sour cream and chopped green onions before serving.
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