Enchilada Stuffed Shells: A Flavorful and Beginner-Friendly Tex-Mex Dish

There is something truly special about comfort food that blends flavors from different cuisines. One such dish is Enchilada Stuffed Shells, a fusion of Italian pasta and Tex-Mex flavors. It combines the heartiness of stuffed pasta with the bold, zesty notes of enchiladas, creating a dish that is both satisfying and easy to make. This recipe is perfect for beginner cooks because it is simple to prepare, requires minimal ingredients, and offers plenty of flexibility to suit different tastes.

Print

I first discovered this dish on a busy weeknight when I wanted something new yet effortless. I had some leftover ground beef, a box of jumbo pasta shells, and a can of enchilada sauce. Combining these ingredients turned out to be a great idea, resulting in a meal that was rich in flavor and incredibly easy to prepare. Since then, this dish has become a staple in my kitchen. It is kid-friendly, filling, and perfect for meal prep.

For those just starting their cooking journey, this recipe is an excellent choice. It does not require advanced techniques, and even if something goes slightly wrong, there are easy fixes. The ingredients are simple, and the preparation process is straightforward. Plus, with just a few tweaks, you can make this dish vegetarian or adjust the spice level to your preference. Whether you are cooking for yourself, your family, or guests, Enchilada Stuffed Shells is a crowd-pleaser that delivers great flavor with minimal effort.

Ingredients and Preparation

Ingredients

• 12 ounces uncooked jumbo pasta shells
• 1 pound lean ground beef (or shredded chicken)
• ½ cup onion, chopped
• 1 can enchilada sauce (10 ounces)
• ¼ teaspoon chili powder
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon ground cumin
• 1 cup refried beans
• 1 roma tomato, chopped
• 1 ½ cups shredded cheddar cheese (6 ounces)

Ingredient Substitutions and Alternatives

• If you prefer a milder flavor, reduce or omit the chili powder.
• Swap ground beef for ground or shredded chicken for a leaner option.
• For a vegetarian version, replace the meat with black beans, lentils, or a plant-based ground meat alternative.
• If cheddar cheese is not available, try using a blend of Monterey Jack and Colby cheese for a creamy and slightly milder flavor.
• If refried beans are not your preference, mashed black beans can be used as a substitute.

Preparation

1. Cook the Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions. Be careful not to overcook them, as they will continue to soften while baking. Once done, drain and set aside.
2. Chop the Ingredients: While the pasta is cooking, finely chop the onion and roma tomato to ensure even cooking and distribution in the filling.
3. Preheat the Oven: Set the oven to 350°F so it reaches the correct temperature while preparing the filling.

Step-by-Step Instructions

Step 1: Cook the Filling

1. In a large nonstick skillet, heat a small amount of oil over medium-high heat.
2. Add the chopped onions and cook for about 2 minutes until they become slightly translucent.
3. Add the ground beef (or shredded chicken) and cook, stirring occasionally, until the meat is browned and fully cooked. Drain any excess grease if necessary.
4. Reduce the heat to medium and stir in the enchilada sauce, chili powder, dried basil, dried oregano, and ground cumin. Mix well to evenly distribute the seasoning.
5. Stir in the refried beans and chopped roma tomato, blending everything together until the mixture is heated through. Remove from heat.

Step 2: Stuff the Pasta Shells

1. Lightly grease a 13×9-inch baking dish with non-stick cooking spray.
2. Take each cooked pasta shell and carefully spoon a generous amount of the filling mixture inside. Be careful not to overstuff the shells to prevent them from tearing.
3. Arrange the filled shells in the prepared baking dish in a single layer.

Step 3: Bake the Dish

1. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
2. Remove the foil and sprinkle the shredded cheddar cheese evenly over the shells.
3. Return the dish to the oven, uncovered, and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.

Step 4: Serve and Enjoy

1. Remove the dish from the oven and allow it to cool slightly before serving.
2. Garnish with fresh chopped cilantro, diced avocado, or a dollop of sour cream for extra flavor.

Beginner Tips and Notes

Cooking the Pasta Shells

• Be sure to cook the pasta shells al dente (firm to the bite) since they will continue cooking in the oven. Overcooking them will make them too soft and prone to breaking.
• If the shells stick together after draining, rinse them with cool water to separate them without tearing.

Stuffing the Shells

• Use a small spoon to fill the shells or place the filling mixture into a zip-top bag, snip off a corner, and pipe the filling into the shells for less mess.
• If a shell tears, you can still use it by tucking it under another shell in the baking dish.

Adjusting the Flavor

• If you prefer a spicier dish, add a pinch of cayenne pepper or use a spicy enchilada sauce.
• For a richer flavor, mix in a small amount of cream cheese or sour cream into the filling.

What to Do if Something Goes Wrong

• If the filling seems too dry, add a little more enchilada sauce or a spoonful of sour cream to keep it moist.
• If the shells overcook and become too soft, handle them carefully and gently stuff them with less filling to prevent tearing.

Serving Suggestions

This dish is satisfying on its own, but pairing it with a few side dishes can make it even more enjoyable. Here are some great options:

• Mexican Rice: A simple side of seasoned rice complements the enchilada flavors perfectly.
• Guacamole and Chips: A fresh avocado-based dip adds a creamy contrast to the cheesy shells.
• Corn Salad: A light, refreshing salad with corn, tomatoes, and lime dressing balances out the richness of the dish.
• Black Beans: A side of seasoned black beans adds protein and extra texture to the meal.
• Simple Green Salad: A crisp lettuce salad with a light vinaigrette helps to cleanse the palate.

For leftovers, store the stuffed shells in an airtight container in the refrigerator for up to three days. To reheat, place them in a microwave-safe dish and heat for about 2 minutes, or bake in the oven at 350°F for 10 minutes until warmed through.

Engagement Features

Cooking should be enjoyable, especially for beginners, and this recipe offers the perfect balance of simplicity and great flavor. The beauty of Enchilada Stuffed Shells is that it is highly adaptable, so feel free to experiment with different ingredients and make it your own.

If you try this recipe, share your experience in the comments. Did you make any modifications? Did your family love it? Cooking is a journey, and the best way to learn is by trying new things. Let us know how it turned out for you and any tips you discovered along the way.

This dish is an excellent choice for weeknight dinners, meal prepping, or even entertaining guests. With its cheesy, savory filling and satisfying pasta shells, it is bound to become a favorite in your home. Enjoy making and sharing this dish with your loved ones, and happy cooking.