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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.
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.
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.
This mexican_american recipe takes 65 minutes to prepare and yields 6 servings. At 782.21 calories per serving with 45.48g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Replace the ground beef with 2 cans of rinsed lentils or a plant-based ground meat substitute. You can also add finely chopped mushrooms and bell peppers for extra texture and flavor.
Substitute the ground beef with ground turkey, ground chicken, or shredded rotisserie chicken for a lighter version.
Add one or two minced chipotle peppers in adobo sauce to the beef mixture, or add 1/2 teaspoon of cayenne pepper along with the other spices.
Use a different cheese blend like Monterey Jack, Colby Jack, or a mix of cheddar and mozzarella. For a richer flavor, add 1/2 cup of crumbled cotija cheese to the topping.
The combination of ground beef and black beans provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Black beans and corn are excellent sources of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Ground beef is a rich source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
A serving of 5 shells contains approximately 650-700 calories, depending on the specific ingredients used, such as the fat content of the beef and the type of cheese.
This dish can be part of a balanced diet. It's a good source of protein from the beef and beans, and fiber from the beans and corn. To make it healthier, you can use leaner ground meat like turkey, opt for a low-sodium enchilada sauce, and use reduced-fat cheese.
Yes, this is an excellent make-ahead meal. You can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the initial covered baking time.
This dish pairs well with a simple side salad with a lime vinaigrette, Mexican rice, or steamed green beans. A side of guacamole and chips would also be a great addition.
Absolutely. To make it vegetarian, you can replace the ground beef with a plant-based ground substitute, two cans of rinsed lentils, or a mixture of finely chopped mushrooms, bell peppers, and extra black beans.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
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