Beef Enchilada Stuffed Shells Recipe

I absolutely love this recipe because it’s a fantastic fusion of classic comfort food and bold, flavorful spices that remind me of taco nights with friends. Plus, the melty cheese and enchilada sauce combo makes each bite irresistible, keeping things cozy yet exciting!

My Beef Enchilada Stuffed Shells are so packed with flavors that they don’t need anything fancy to make them taste good. They’re just good old ground beef, enchilada sauce, and lots and lots of cheese.

Still, there are a few other ingredients that help me achieve the dish’s flavor profile. One is cumin.

It’s a very traditional flavor you find in Mexican cooking, especially with dishes like enchiladas and tacos. Another is smoked paprika.

It adds a nice depth of flavor without any heat, which is perfect because these are meant to be family-friendly.

Ingredients

Ground Beef:
High in protein, brings umami depth, perfect for making stick-to-your-ribs stuff.

Red Enchilada Sauce:
Delivers zesty spiciness, amplifies the sharp tastes of Mexican food.

Cheddar Cheese:
The melts-in-your-mouth texture and deepness are added by the creamy sharpness.

Monterey Jack Cheese:
Smooth, blends well, and does a marvelous job of combining with cheddar to create a rich flavor.

Green Chilies:
Imparts a delicate spiciness and an enticing fragrance, with just a trace of heat.

Ingredient Quantities

• 12 jumbo pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 can (10 ounces) red enchilada sauce
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1 can (4 ounces) diced green chilies
• Chopped fresh cilantro, for garnish
• Diced tomatoes, for garnish
• Sliced green onions, for garnish

Instructions

1. Set your oven to 350°F (175°C) to preheat. Prepare the jumbo pasta shells by cooking them according to the directions on the package until they are al dente. When done, drain them and put them aside.

2. In a large frying pan, warm olive oil over medium heat. Put ground beef in and cook until it loses its pink color, about 5-7 minutes, breaking it apart as it cooks.

3. Incorporate onion powder, garlic powder, chili powder, ground cumin, paprika, salt, and pepper. Continue to cook for another 2 minutes until the spices are well combined.

4. Include the diced green chilies and half of the enchilada sauce in the mixing bowl. Combine thoroughly and let bubble on the stove for 2-3 more minutes.

5. Take the skillet off the heat and mix in 1/2 cup of each cheese.

6. Half of the remaining enchilada sauce should be spread on the bottom of a 9×13-inch baking dish.

7. Fill each shell with a spoonful of the beef mixture and arrange them in the baking dish.

8. Over the filled pasta shells, pour the remaining enchilada sauce. Then, over that, the rest of the cheddar and Monterey Jack cheese.

9. Prepare the dish for baking by covering it with foil. Place it in the oven, which should be at a temperature of 350 degrees Fahrenheit, for 20 minutes. After this time has elapsed, take off the cover and give it a further 10 minutes in the oven. You’re looking for the cheese to be melted and bubbly to indicate that it has reached the desired state.

10. Serve with a garnish of sour cream, chopped cilantro, diced tomatoes, and sliced green onions.

Equipment Needed

1. Large pot
2. Colander
3. Large frying pan or skillet
4. Mixing spoon or spatula
5. Measuring spoons
6. 9×13-inch baking dish
7. Aluminum foil
8. Oven
9. Serving spoon

FAQ

• Can I make this dish ahead of time?You can prepare the stuffed shells ahead of time and refrigerate them. Just before serving, bake them.
• Can I use chicken instead of beef?You can certainly use ground chicken or even ground turkey in place of the beef in this recipe.
• Is there a way to make this dish spicier?To amp up the heat, add some chopped jalapeños or a dash of cayenne pepper to the beef mixture.
• What can I serve with stuffed shells?These shells go well with a fresh green salad, corn on the cob, or a side of Mexican rice.
• Can I freeze the stuffed shells?Indeed, you can put together the shells without any baking involved, secure them tightly with foil, and then freeze them. When you’re ready to bake them, thaw the shells overnight in the refrigerator.
• How can I make this dish gluten-free?Ensure the enchilada sauce is gluten-free, and use gluten-free pasta.
• What can I use instead of enchilada sauce?If you find yourself lacking enchilada sauce, combine tomato sauce with spices such as chili powder and cumin to create a sauce that will work in a pinch.

Substitutions and Variations

Replace ground beef with ground turkey for a lighter option.
Instead of using onion powder and garlic powder, use fresh chopped onions and garlic for more flavor.
Choose chipotle powder instead of chili powder when a smoky kick is desired.
Exchange cheddar cheese with queso fresco for a more subdued flavor.
Substitute Greek yogurt for sour cream in recipes for a nutritious alternative.

Pro Tips

1. For added flavor, consider browning the ground beef with a finely chopped onion instead of using just onion powder. This will provide a sweeter and more aromatic base for the beef mixture.

2. To enhance the depth of flavor, try using smoked paprika instead of regular paprika. It will give the dish a more complex, smoky taste that complements the spices well.

3. Before filling the pasta shells, ensure they are completely dry after draining. This prevents any excess water from diluting the beef filling and sauces, keeping the flavors concentrated.

4. If you have extra time, let the beef mixture rest for about 10 minutes before stuffing the shells. This allows the flavors to meld together better, resulting in a richer taste.

5. For a creamy twist, mix a few tablespoons of cream cheese into the beef mixture before stuffing the shells. This adds a delicious creaminess that pairs well with the spicy flavor profile.