Enchilada Stuffed Shells – Danielle

NOTE:

If you shred your own cheese, it will melt easier than pre-shredded cheese but this is not required for this recipe.

INGREDIENTS

  • 1 box of jumbo pasta shells
  • 2 pounds hamburger
  • 16 oz (2 small cans) refried beans
  • 8 oz. shredded colby jack cheese
  • 8 oz. shredded pepperjack cheese
  • 56 oz (2 large cans) enchilada sauce

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.
  2. Boil shells to al dente, drain and set aside to cool.
  3. Brown hamburger and drain.
  4. Spoon enchilada sauce to cover the bottom of a 9 x 13 glass baking dish.
  5. Mix together: refried beans, cooked hamburger, 1/2 cup enchilada sauce, and 3/4 of the shredded cheese.
  6. Spoon mixture into the cooled pasta shells and place side by side in 3 rows in the baking dish.
  7. Pour the remaining enchilada sauce over the shells.
  8. Bake at 350 degrees until melted and bubbly.

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