Taco Stuffed Shells (With Enchilada Sauce)

Close-up of a baking dish with a spoon and pasta shells filled with ground beef and topped with red sauce, melted cheese, shredded lettuce, diced tomatoes, cilantro, and olives. Baking dish is surrounded by a dish towel and small bowls of guacamole, diced tomatoes, shredded lettuce, sour cream, and sliced olives.

Taco Stuffed Shells (With Enchilada Sauce)

Taco stuffed shells filled with seasoned ground beef, black beans, and creamy enchilada sauce. A cheesy, make-ahead Tex-Mex dinner the family will love.

Course dinner, Main Course

Cuisine American, Mexican

Keyword cheesy, family-friendly, make-ahead, stuffed shells, taco, taco casserole, taco stuffed shells

Prep Time 20

Cook Time 35

Total Time 55

Servings servings (about 4-5 stuffed shells)

Calories 312

Author Robyn Conley Downs

Equipment

Baking Dish

Ingredients

2 teaspoons olive oil
1 medium yellow onion, small diced
1 pound 90% lean ground beef
¾ teaspoon kosher salt
2 teaspoons granulated garlic powder
1 teaspoon chili powder
1 (15-ounce) can black beans, drained and rinsed
2 cups enchilada sauce
2 cups shredded Mexican cheese blend, divided
4 tablespoons cream cheese
12-ounces jumbo pasta shells

Instructions

Preheat the oven to 375F.
Cook shells in a large pot of salted water for 2-3 minutes shy of package directions (just under al dente). Drain, rinse with cold water, and set aside.
While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil, onion, and ¼ teaspoon salt, stirring to combine. Cook until softened, about 3-5 minutes.
Add the beef, ½ teaspoon salt, garlic powder, and chili powder, stirring to break up the beef into crumbles. Cook until browned and cooked through, about 5 minutes, stirring frequently.
Add the beans and ½ cup enchilada sauce, stirring to combine. Cook 5 more minutes for the flavors to meld and the sauce to thicken.
Turn off the heat, add the cream cheese and ½ cup cheese, and stir to combine. Allow to cool slightly.
Add ½ cup enchilada sauce to the bottom of a baking dish, spreading into an even layer.
Once the shells are cooked and cooled, fill each shell (about 1 ½ heaping tablespoons) with the beef and bean mixture.
Arrange the shells in the baking dish, cover with remaining enchilada sauce, and then sprinkle evenly with 1 ½ cups cheese. Cover and bake for 30 minutes, then uncover and bake an additional 5-10 minutes, or until the cheese is brown and bubbling.

Notes

Optional Toppings: crushed tortilla chips, iceberg lettuce, chopped tomatoes, sour cream, black olives, easy guacamole.
There are about 40-46 shells in a 12-oz package of jumbo pasta shells. In testing, I was able to fit about 35 fully stuffed shells in an even layer into my casserole baking dish, but I still cook the entire package in case some shells tear or are broken.

Nutrition