Thursday, November 3, 2011

Enchilada Stuffed Shells

This recipe was very intriguing to me. I have never seen enchilada shells before. They looked too yummy not to try. In addition, we added a little homemade salsa to the top made out of chopped tomatoes, red onions, cilantro, and garlic. That extra little crunch made the dish.

Featured: A Little Nosh

~15 jumbo pasta shells
~1 lb ground pork
2 (10 ounce) can enchilada sauce
1/2 tsp. minced red onion
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. ground cumin
1/2 c. refried beans
1 c. shredded Colby jack cheese

1. Pre-heat the oven to 350 degrees. Coat an 11 x 8 inch baking dish with nonstick cooking spray.
2. Cook pasta shells according to package directions. Drain and set aside.

3. In a large skillet over medium heat mix onions and ground pork and cook until the pork is browned. Drain any excess fat.

4. Stir in oregano, basil, cumin, 1 can of the enchilada sauce and refried beans. Mix thoroughly.

 5. Pour half of the remaining can of enchilada sauce evenly over the bottom of the pan.

6. Fill each cooked pasta shell with the turkey/refried bean mixture and place in pan.

7. Place each shell into the bottom of the dish. Pour the remaining enchilada sauce over the tops of the shells.

8. Cover and bake for 25 minutes.

9. During the last few minutes of cooking, uncover and sprinkle the tops of the shells with Colby-jack cheese.

10. Bake again until the cheese has melted.

11. Put a little salsa on top and stuff face!

This recipe was shared with:

Original Recipe

Might also enjoy:
Au Jus with No Drippings
Grilled Pork Lion Chops
Pesto Swirl Bread


  1. This is a great combination for a Stuffed Shell. It looks delicious and I look forward to trying the recipe. Thank you so much for sharing with Full Plate Thursday and come back soon.
    Miz Helen

  2. These look wonderful. You're one of my features this weekend!

    Thanks for linking up at A Little Nosh this week!

  3. Yum! This looks amazing, how creative! I will have to try this soon.