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Enchilada Stuffed Pasta Shells

Delightful enchilada flavors in a pasta bake dish!
Prep Time15 minutes
Cook Time45 minutes
Servings - 8 servings


  • 1 lb. ground beef
  • 1/2 cup diced onion
  • 3 tsp homemade taco seasoning or 1 package taco seasoning
  • 1 3/4 cups cooked black beans or canned
  • 1 can diced tomatoes, do not drain
  • 12 oz jumbo shells
  • 2 cups shredded cheese
  • 1 1/2 cups tomato sauce
  • 1/2 cup medium salsa
  • 1 1/2 cups shredded cheese


  • Put a large pot of water on to boil. Once it begins boiling add shells and cook according to the package directions.
  • While the water is heating, cook ground beef and onion over a medium flame until beef is browned.
  • Add taco seasoning, beans, and diced tomatoes. Be sure to add the juice from the diced tomatoes too. Simmer over low heat for for 5 minutes.
  • Remove from heat aside and let cool while the shells cook. Once the meat mixture is close to room temperature, add 2 cups of cheese and mix well.
  • In a small bowl, combine tomato sauce and salsa. Spoon 1/2 cup of tomato sauce mixture into each 13 x 9 baking dish.
  • Preheat oven to 350 degrees.
  • After the shells have been drained, spoon meat mixture into each shell and place it in a baking dish.
  • After all the shells have been filled. Spoon 1/2 cup of the tomato sauce mixture over the shells in each baking dish. Sprinkle 3/4 cup cheese over the stuffed shells in each baking dish.
  • Cover one baking dish with foil and bake at 350 degrees for 25 minutes. Remove foil and bake for another 5 minutes.