The Pioneer Woman Tasty Kitchen
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Stuffed Cheesy Enchilada Shells

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Level: Easy

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Description

Jumbo shells, say goodbye to marinara sauce, today we are going south of the border!

Ingredients

  • 1 pound Ground Beef
  • 20 ounces, fluid Green Chile Enchilada Sauce, Divided
  • 4 ounces, weight Canned Chopped Green Chilies
  • 1 dash Red Pepper Flakes
  • Salt, Pepper And Garlic To Taste
  • 16 ounces, weight Jumbo Shells
  • 16 ounces, weight Shredded Mexican Cheese, Divided
  • 16 ounces, weight Refried Beans
  • Frank's Hot Sauce To Taste
  • Spanish Rice, To Serve

Preparation

Preheat oven to 375°F.

Brown the ground beef and drain. Add half the enchilada sauce, the green chiles, red pepper flakes, and garlic, pepper and salt to taste.

While the ground beef is browning, cook the noodles until al dente. Carefully drain the noodles and rinse in cool water.

Transfer ground beef mixture to a bowl. Add a handful of the shredded cheese and mix well.

Warm up the refried beans, and start stuffing your shells!

Set up an assembly line of sorts. Pour just enough of your remaining enchilada sauce to cover the bottom of a 9×13 baking dish. Set aside, you’ll use the rest of that sauce later.

Use a small spoon to fill your shells. Smear a little bit of refried beans inside each shell, and then finish off with the meat mixture, dividing it up evenly between shells. Place them in your baking dish as you go.

After you have filled all of your shells, top with remaining green chile enchilada sauce and a generous amount of cheese. Shake dots of Franks® Hot Sauce all over the top. Bake for 30 minutes.

Serve over your favorite Spanish rice.

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