April 23, 2013

Enchilada Stuffed Shells

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I have a standing date each month for a family book club. It's a great excuse to catch up with my mom, cousins, aunt, and sister. Since members of the group are located all over the U.S. we use google chat and it lets us feel like they're next door. Each month a different member of the group chooses the book. 

This month my sister made the selection and we're reading the Taste of Home Cookbook. An unconventional choice for a book club, but to date it's probably my favorite book (and I like to read). But I also love to cook and peruse cookbooks. Prior to our next meeting, we are supposed to try at least one of the recipes from the book. After marking nearly 20 recipes, my husband and I decided to try the Enchilada Stuffed Shells but we made a couple changes. I hope you enjoy this as much as we did. It's definitely something I'll be making again, soon.

1 lb. ground beef
15-20 jumbo shells
1 (10 oz) can of enchilada sauce
1/2 tsp minced onion 
1/4 tsp cumin
1/4 tsp dried oregano
1/4 tsp dried basil
1/2 c refried beans
1 c shredded cheese - Mexican blend or cheddar
2 scallions

Preparation Instructions:
Cook pasta shells according to their package instructions. Preheat oven to 350 degrees.

Brown the beef and drain. Stir in enchilada sauce, minced onion, dried oregano, cumin, and dried basil. 

Drain pasta. Place a teaspoon of the refried beans into each shell. Then place a spoonful of the meat mixture in each shell. 

Place the shells in an 11'' x 7'' x 2'' baking dish, cover, and place in the oven for 25 minutes. 

Remove the cover and sprinkle cheese on the top. Put the shells back into the oven for 5 minutes or until the cheese melts. Prior to serving sprinkle with chopped green onions. 

I'm always looking for new reading material and recipes; what's your favorite cookbook? 

Be Blessed,
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