Pasta Enchiladas
Pasta enchiladas, jumbo pasta shells stuffed with a spicy blend of cooked ground beef and cheese, then topped with enchilada sauce and even more cheese.
Servings 6
Calories 448kcal
Ingredients
- 1 pound ground beef (chuck)
- 2 tablespoons taco seasoning mix
- ½ cup water
- 16 jumbo pasta shells
- 1 ½ cup enchilada sauce
- 2 cups cheese shredded
Garnish Suggestions: sour cream, cilantro, pickled jalapenos, chopped scallions etc.
Instructions
- Bring a large pot of water (as salty as the sea) to a boil in a large pot. Cook pasta shells per package instructions.
- Preheat oven to 375 degrees F.
- Meanwhile, in a pan add ground beef and brown. Drain the browned hamburger and return to the pan. Add the seasoning mix + ½ cup of water and allow the hamburger to simmer until almost all the liquid has evaporated and the seasoning is well distributed into the ground beef.
- Once pasta shells are done, drain and allow to cool enough to touch.
- Pour enough of the enchilada sauce just to cover the bottom of a 10 x 10 baking dish.
- Stuff each shell with 1 to 2 tablespoons of the meat mixture. Place shells into the baking dish open side up. When the pasta shells are all filled, evenly cover the stuffed shells with the enchilada sauce.
- Top with shredded cheese and bake for 30 to 35 minutes, until cheese is bubbling and everything is warmed through.
- Garnish with sour cream, pickled jalapenos, green onions, and cilantro or whatever garnish you desire.
Nutrition
Calories: 448kcal | Carbohydrates: 21g | Protein: 26g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 874mg | Potassium: 288mg | Fiber: 1g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 1.6mg | Calcium: 290mg | Iron: 2.4mg
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