Today one of our favorite guest bloggers is back! My sister-in-law, Brittany has brought a wonderfully delicious dish to share with us. You may remember her from this post and this post. And if we are lucky, we may see more of her in the future!
I was first introduced to this recipe when I was a college student. My roommate made them, and I’ve since modified and made a few changes! The best thing about this recipe (besides that it’s delicious) is that you can change it up however you like. If you’re not a fan of refried beans, leave them out! My sister said she could’ve done without them, while my brother said he loved them in there! It’s totally up to you. You could also use red enchilada sauce (which I have done). It just depends on what you like. I served the shells with garlic toast and corn! YUM!
Stuffed Cheesy Enchilada Shells
by Guest Blogger {Crumbs and Chaos}
Keywords: entree beef pasta Mexican
Ingredients
- 1 (16oz) box of JUMBO shells
- 2 (10oz) jars green chile enchilada sauce
- 1 (4-4.5oz) can of chopped green chiles
- 1 (16oz) can of refried beans (any kind you like- the picture shows a larger can because that’s all I had- but you only need a small can for one 9” by 13”)
- 1 lb ground beef (or ground turkey- I’ve made it using both)
- 1 (16 oz) shredded cheese (I used the Mexican Cheddar Pepper Jack)
- Crushed Red Pepper flakes (as desired for taste)
- Garlic Salt (as desired for taste)
Instructions
Pre-heat oven to 375°.
Brown the ground beef and drain. Once drained, add one can of the enchilada sauce and the can of green chiles, red pepper flakes, and garlic salt to taste.
While the ground beef is browning, cook the noodles until al dente (you don’t want them over cooked!). Drain the noodles and rinse in cool water (so you don’t burn yourself when you’re stuffing the shells!)
Transfer your ground beef mixture to a bowl. At this point, I also add a handful of the shredded cheese…you can never get too much cheese! Mix well.
In the microwave, warm up the refried beans for a couple of minutes. You just need them warm so they are easy to work with.
You’re now ready to start stuffing your shells! I set up an assembly line of sorts. In a 9” by 13”, add approximately 1/3 c. (just enough to cover the bottom) of your remaining enchilada sauce.
Use a small spoon to fill your shells. I start with a little bit of refried beans, and then finish off with the meat mixture. Place them in your 9” by 13” (it fits about 4 shells across). I had shells and meat leftover, so I just started layering them on top.
After you have filled all of your shells, top with cheese. Place in oven for approximately 25-30 minutes.
ENJOY! If you like an extra kick, you could top with some Franks® Hot Sauce.
This sounds delicious! I can’t wait to try it. My husband would love this. Thanks for sharing
Trying this!!!
on my list to make. yummy. many thanks for sharing 🙂
Yum! What a fantastic dish!!!
YUMMY! My husband loves mexican, so we will definitely be making this! thanks for sharing!
taylorandchandra.blogspot.com
This looks great, and the options/substitutions are Endless!!! My favorite recipes are the ones that start with a great idea and allow for some personalization. Love your blog, Thank You.
When I tried to print this it kept coming up as a Shrimp dish! Check your print link! I’d love to have this to add to my “to try” pile!! 🙂
Sorry! Recipage has had an issue the past day or so. It’s fixed now, thanks for letting us know!
Sure thing! 🙂
This sounds and looks fabulous! So glad you linked up to Weekend Potluck – thanks!
Deluxe finger food. thank you
I made this tonight and even my picky eaters asked for seconds! Thank you for such a family friendly and yummy recipe!!