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Taco Stuffed Shells

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Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 1 lb ground beef
  • 1 box jumbo shells
  • 2 cups black beans
  • 2 cups ranch style beans
  • 1 yellow onion (chopped)
  • 2 tsp crushed garlic
  • 1/2 tsp salt
  • 2 cups cheddar cheese (shredded)

TACO SEASONING

  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

ENCHILADA SAUCE

  • 2 tbsp vegetable oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 2 cups water
  • 3 oz tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt

Instructions
 

  • Boil water to cook pasta
  • Preheat oven to 350 degrees
  • Cook pasta according to package directions. Be sure not to overcook. They will be soft and hard to fill.
  • Dice onion and garlic
  • Heat oil in a large saucepan
  • Cook ground beef, onion, and garlic
  • While the pasta and beef are cooking. In a small bowl mix the taco seasoning together
  • Drain the black beans and ranch style beans and add to the meat
  • Mix in the taco seasoning and turn off the heat
  • In the same bowl mix the enchilada sauce
  • Drain the pasta shells and rinse with cool water
  • Stuff the shells with the meat mixture and place in a large baking pan
  • Pour the enchilada sauce over the shells
  • Top with the cheddar cheese and bake in the oven for 15 minutes or until bubbly
  • Slice the green onion and spread over the top for garnish