Foodie Friday Part 2: Enchilada Stuffed Shells

Friday, October 27, 2017

Original recipe from: Life with the crust cut off.
Image credit to: Life with the crust cut off!

Happy Friday!
The weather is really cooling off and I'm slowly breaking out my warm coats and picking up new pieces to add to my wardrobe. I have a post coming soon with all of my current finds and purchases. In other news, I'm back with another Foodie Friday post!! My first one is posted here! I love food...Lol...that's first and foremost. If you're close to me you'll know. One of my favorite types of food is Mexican; give me all the chips and queso. With that being said I've found one of my favorite recipes for homemade stuffed enchilada shells. This recipe is super quick and easy, great for those nights where you wanna cook dinner but not spend a ton of time making it. I've made this for countless friends and they all enjoyed it. I always pair it with Mexican rice, you can find it at pretty much any grocery store, and it completes the meal. If you want to make it into a healthier option, you can use ground turkey and low fat cheese. I'm sure there are also some other great alternatives out there. Definitely give this recipe a try and let me know if you like it!

Enchilada Stuffed Shells


  • Box of Pasta Shells stuffing size Boiled to al dente and cooled
  • 2 Pounds Hamburger browned drained (seasoned with taco seasoning optional)
  • Large Can Refried Beans
  • 8 oz Block of Colby Jack Cheese shredded
  • 8 oz Block of Pepperjack Cheese shredded
  • 2 Cans Enchilada Sauce
  • Scallions chopped


1. Spoon a little enchilada sauce on bottom of 9x13 Pyrex dish,
2. Mix refried beans, cooked hamburger and 3/4 of the shredded cheese.
3. Spoon bean, cheese, meat filling into the boiled and cooled shells.
4. Place into Pyrex.
5. Cover shells with remaining enchilada sauce and cheese.
6. Bake covered at 350 till bubbly.
7. Top with chopped scallions and serve.

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