Tuesday, January 26, 2016

Recipe Remake: Enchilada Stuffed Shells

We eat a lot of Mexican dishes. I love how versatile a few basic ingredients can be. I made a version of these back in 2010. I haven't made them since and decided to revive the recipe. I made a few tweaks to incorporate cilantro, tomatoes, and green chiles. Like the first time around, they were a huge at my house.

Enchilada Stuffed Shells

Box of large shells
1.5–2 pounds of ground beef (or ground turkey)
1 can Rotel (tomatoes with green chiles) (drained)

1 can corn (drained)
1 can black beans (drained and rinsed)
1/4 cup cilantro (chopped finely)
1 package taco seasoning
1/2 cup water
2 cans red 
(or green) enchilada sauce 
1/2 cup sharp cheddar cheese, shredded
Salsa and sour cream (or plain Greek yogurt), optional for topping

Preheat oven to 350 degrees, and spray baking dishes with nonstick cooking spray.
Boil shells according to directions on package. Drain, rinse with cold water, and set aside.
Brown ground beef. Drain beef and return to pan. 

Add Rotel, corn, black beans, taco seasoning, 1/2 cup water, and half of the cilantro.
Cook 3 to 5 minutes and remove from heat.
Spoon mixture into shells and place in pan.
Top shells with enchilada sauce and cheddar cheese.
Bake about 20 minutes until cheese is melted.
Serve with cilantro, salsa, and sour cream.

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