Taco Stuffed Shells
Ingredients
The filling
-
1
Tbsp
olive oil
-
2
cloves
garlic
-
1
medium
yellow onion
-
1½
lb.
ground beef
-
2
cups
black beans
-
2
cups
pinto beans
-
1
recipe
taco seasoning
-
1
tsp
salt
The pasta and sauce
-
12
oz.
jumbo shells
-
1
recipe
red enchilada sauce
-
2
cups
shredded cheese
Garnish
Instructions
- 1. Dice the onion and mince the garlic, then cook them in olive oil until soft.
- 2. Add the ground beef and cook until browned, mixing in the taco seasoning.
- 3. Drain the beans and stir them into the beef mixture, seasoning with salt to taste.
- 4. Cook the jumbo shells in boiling water until tender, then drain and rinse with cold water.
- 5. Preheat the oven to 350°F (175°C) and spray a casserole dish with non-stick spray.
- 6. Fill the shells with the beef and bean mixture and place them in the casserole dish.
- 7. Pour the enchilada sauce over the filled shells and top with shredded cheese.
- 8. Bake in the oven for about 30 minutes until the cheese is melted and everything is heated through.
- 9. Sprinkle sliced green onions on top before serving.
Nutrition Facts (estimated)
Servings
10
Calories
507
Total fat
23g
Total carbohydrates
50g
Total protein
29g
Sodium
1073mg
Cholesterol
mg
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