Enchilada Stuffed Shells

I love Mexican food. I love Italian food. And when their powers combine…

Enchilada Stuffed Shells! Nothing about these sounded bad. Shells filled with meat and refried beans, covered in enchilada sauce and smothered in melted cheese? Mmmm. They were amazing.

Enchilada Stuffed Shells

(adapted from BlogChef.net)

15 jumbo pasta shells
1 lb ground beef (or moose or turkey)
1 (19 oz) can enchilada sauce (or 2 [10 oz] cans)
2 tsp olive oil
1 small onion, diced
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp ground cumin
3/4 cup refried beans
1 cup shredded colby jack or Mexican cheese
Sour cream and fresh cilantro, for serving

Preheat oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add ground meat, and cook, breaking up with a spatula, until cooked through.

Drain any excess fat. Stir in oregano, basil, and cumin. Stir in 1/2 of the can of the enchilada sauce. Stir in refried beans.

Fill each cooked pasta shell with the meat mixture. Coat an 8-inch square baking dish with nonstick cooking spray and pour half of the remaining enchilada sauce (1/4 can) evenly over the bottom. Place each shell into the bottom of the dish.

Pour the remaining enchilada sauce over the tops of the shells.

Cover and bake for 20 minutes. Remove from oven, uncover, and sprinkle with cheese. Bake, uncovered, an additional 5 minutes, until cheese has melted. Serve with sour cream and cilantro.