Beefy Enchilada Shells
Easy 30-minute, one pot Beefy Enchilada Shells made with savory ground beef, tender pasta shells, and loads of ooey gooey Mexican cheese.
Servings: 4 servings
Ingredients
- 16 ounces small or medium pasta shells
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper optional
- 4 10-ounce cans medium enchilada sauce
- 1 ½ cup shredded cheddar and/or monterey jack cheese
- 1 teaspoon salt or to taste
- avocado, sour cream, tomatoes, cilantro optional toppings
Instructions
- Cook pasta according to package directions, drain and set aside.
- Saute ground beef in a large skillet, sprinkle with chili powder, cumin, onion powder, garlic powder, and cayenne, continue to cook until beef is browned.
- Add enchilada sauce to pan, bring to a simmer.
- Stir in pasta shells and season salt with salt to taste.
- Stir in half of the cheese until melted. Top with remaining cheese and cover for 2-3 minutes until cheese is melted on top.
- Add toppings as desired and serve.
Notes
Suggested toppings: avocado, sour cream, tomatoes, cilantro.
Nutrition
Calories: 873kcal | Carbohydrates: 86g | Protein: 45g | Fat: 37g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 909mg | Potassium: 624mg | Fiber: 4g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 369mg | Iron: 4mg
