non-vegetariangluten-free
mexican_american
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
20 min
896 cal
40gProtein
58gCarbs
56gFat
1Recipes
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Creamy, perfectly spiced Mexican Stuffed Shells! This comfort food dinner is a crowd-pleaser and so easy to make.
Jumbo pasta shells filled with a zesty taco-seasoned ground beef and bean mixture, smothered in enchilada sauce and melted cheese. A perfect fusion of Italian comfort and Mexican flavors for a winning family dinner.
Serving size: 5 shells
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Creamy, perfectly spiced Mexican Stuffed Shells! This comfort food dinner is a crowd-pleaser and so easy to make.
This mexican_american dish is perfect for dinner. With 938.75 calories and 54.89g of protein per serving, it's a nutritious choice for your meal plan.
Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt, then add the jumbo shells. Cook for 8-10 minutes, or about 2 minutes less than the package directions for al dente. They should be pliable but firm. Drain carefully and rinse with cold water to stop the cooking process. Set aside.
Prepare the Beef Filling: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the ground beef and cook, breaking it apart with a spoon, for 6-8 minutes until fully browned. Drain off any excess grease from the skillet.
Season the Filling: Add the minced garlic, chili powder, cumin, paprika, oregano, 1 tsp salt, and black pepper to the skillet with the beef. Stir constantly and cook for 1 minute until the spices are fragrant. Add the rinsed black beans and corn, stirring to combine. Cook for another 2-3 minutes until everything is heated through. Remove from heat.
Assemble the Dish: Spread 1.5 cups of the enchilada sauce evenly over the bottom of a 9x13-inch baking dish. Using a small spoon, carefully fill each cooked pasta shell with a generous amount of the beef mixture. Arrange the stuffed shells snugly in a single layer in the prepared dish.
Bake the Stuffed Shells: Pour the remaining enchilada sauce over the top of the shells, ensuring they are well-coated. Sprinkle the shredded Mexican cheese blend evenly over the sauce. Cover the baking dish tightly with aluminum foil.
Final Bake and Serve: Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the sauce is bubbly and the cheese is fully melted and slightly golden. Let the dish rest for 5-10 minutes before serving. Garnish with fresh cilantro and sliced green onions. Serve with a dollop of sour cream, if desired.