Jumbo Pasta Shells (20-24 shells): You’ll need about one 12 oz box.
Red Enchilada Sauce (1 can, 28 oz): The flavorful, saucy bath.
Meat & SeafoodOptional Garnishes: Diced tomatoes, sliced jalapeños, sour cream, cilantro, sliced olives.
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Step-by-Step: Building Your Flavor-Filled Masterpiece
Step 1: Cook & Season the Shells & Beef
Preheat oven to 350°F (175°C). Cook the jumbo shells according to package directions for al dente (usually 9-11 minutes). They should be pliable but still firm. Drain, rinse with cool water, and set aside.
In a skillet, brown the ground beef. Drain excess fat. Add taco seasoning and water (per packet instructions), simmer for 5 minutes. Remove from heat.
Step 2: Create the Creamy Taco Filling
In a large bowl, combine the seasoned beef, softened cream cheese, 1 cup of shredded cheese, drained black beans, and green chiles. Mix until the cream cheese is fully incorporated and the filling is cohesive.
Step 3: Stuff & Arrange
Spread ½ cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
Using a spoon or a piping bag for ease, fill each cooked shell with a generous amount of the taco filling. Place them seam-side up in the prepared dish, packing them snugly.
Step 4: Sauce, Cheese & Bake
Pour the remaining enchilada sauce evenly over the stuffed shells, covering them completely. Sprinkle the remaining 1 cup of cheese over the top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Step 5: Garnish & Serve
Let the casserole cool for 5-10 minutes—this helps the filling set. Garnish lavishly with your favorite taco toppings: diced tomatoes, jalapeños, a dollop of sour cream, and fresh cilantro. Serve immediately.
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Pro-Tips for Stuffed Shell Success
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