Ingredients
- For the Shells:
- 1 box jumbo pasta shells
- 1 pound ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 packet taco seasoning
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1 can 10 oz diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- For the Sauce:
- 1 can 24 oz enchilada sauce
- 1 can 15 oz tomato sauce
- For Topping:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro optional
- Sliced green onions optional
- Sour cream optional
- Sliced black olives optional
- Diced avocado optional
Instructions
- Cook the Pasta Shells:
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Filling:
- In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
- Stir in the taco seasoning, black beans, corn, and diced tomatoes with green chilies. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
- Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
- Prepare the Sauce:
- In a medium bowl, mix together the enchilada sauce and tomato sauce.
- Assemble the Shells:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the sauce mixture on the bottom of a 9×13-inch baking dish.
- Fill each cooked pasta shell with the beef mixture and place them in the baking dish, open side up.
- Bake:
- Pour the remaining sauce over the stuffed shells.
- Sprinkle the additional shredded cheddar and Monterey Jack cheeses over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped fresh cilantro, sliced green onions, sour cream, sliced black olives, and diced avocado, if desired.
- Serve hot and enjoy!
