Wednesday, October 30, 2019
Enchilada Stuffed Shells
Enchilada Stuffed Shells
1 box (12 oz.) uncooked jumbo pasta shells
1 lb. lean ground beef
1 small onion, chopped
1 can (10 oz.) enchilada sauce
¼ tsp. chili powder
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. ground cumin
1 cup refried beans
1 roma tomato, chopped
1½ cups (6 oz.) Cheddar cheese, shredded
Cook pasta according to package directions; drain and set aside.
Preheat oven to 350°F.
Meanwhile, in a nonstick skillet, cook the beef and onions over medium-high heat until the meat is no longer pink; drain. Stir in the enchilada sauce, seasonings, refried beans and tomatoes. Fill each pasta shell with some of the mixture. Place in a 13×9-in/ baking dish coated with non-stick cooking spray. Cover and bake for 25-30 minutes. Uncover and sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.
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