Hello!! This is Parrish from Life With The Crust Cut Off ! I am so happy to be guest posting for Molly today and thought I would share with you guys my most popular recipe, as of right now over 27,000 repins for this one! People love it! So here is the recipe for my Enchilada Stuffed Shells, I hope y’all like it!!
So I have seen taco stuffed shells allllll over the internet and Pinterest and they looked awesome!! Except for one thing they all use cream cheese. Now my family loves cream cheese on bagels and in cheesecake and stuff like that but we don’t like cream cheese in savory fillings for enchiladas or lasagnas. So I started thinking of what we do like in our enchiladas so I could mimic it in these pasta shells and it came out awesome!! I would have loved to add corn and black beans but then I would have a riot on my hands from the picky eaters so I left those out. You can certainly add them in or add anything in you like, add jalapenos or green chiles or even kidney beans would be great here.
The other recipes called for topping the shells with salsa which I did not use. I thought an enchilada sauce would be much better in this recipe and we loved it!!!!
This recipe was really easy, can be changed a million ways and best of all will freeze beautifully.
Enchilada Stuffed Shells
Ingredients
- Box of Pasta Shells (stuffing size) Boiled to al dente and cooled
- 2 Pounds Hamburger browned, drained (seasoned with taco seasoning optional)
- Large Can Refried Beans
- 8 oz Block of Colby Jack Cheese (shredded)
- 8 oz Block of Pepperjack Cheese (shredded)
- 2 Cans Enchilada Sauce
- Scallions chopped
Instructions
- Spoon a little enchilada sauce on bottom of 9×13 pyrex dish.
- Mix refried beans, cooked hamburger and 3/4 of the shredded cheese.
- Spoon bean, cheese, meat filling into the boiled and cooled shells.
- Place into pyrex.
- Cover shells with remaining enchilada sauce and cheese.
- Bake covered at 350 till bubbly.
- Top with chopped scallions and serve.
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Thanks so much to Parrish (one of my Lovely Ladies link party co-hosts) for sharing your recipe with us! With over 27,000 pins I’d say this is a tried and true meal, and will definitely be added to our family menu. Readers, make sure you stop by Life with the Crust Cut Off and say hello!
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