Stuffed Cheesy Enchilada Shells

 Sooo, what do you think of the 4 little Ferguson’s blog NEW look?

  I am loving how fresh and clean it looks.  🙂  Plus, I never did understand why my bright red background turned pink, as well as the pink outline on some of the photos.  NO thanks!

  I am proud to tell you, I figured out how to do it all by my self, AND created my own header last night!!!! {I had to have a friend make the old header because I had NO CLUE what I was doing 2 years ago, still don’t on some things!!!!}  

  Now, I may or may not have had to stay up until midnight to get all the kinks worked out, but whatev.  

Details, people, minor details.

{yawn}

  So in today’s recipe, jumbo shells say good-bye to marinara sauce, because tonight we go SOUTH of the border! Ole’!

  My favorite sisters at Crumbs and Chaos shared this recipe by a guest blogger, and I printed it off immediately to try.  They never disappoint me with their creative dishes!

Stuffed Cheesy Enchilada Shells

from Crumbs and Chaos

IMG_5847

Ingredients

  • 16 ounces, weight Box Of Jumbo Shells
  • 20 ounces, fluid Green Chile Enchilada Sauce
  • 4 ounces, weight Canned Chopped Green Chilies
  • 16 ounces, weight Refried Beans
  • 1 pound Ground Beef
  • 16 ounces, weight Shredded Mexican Cheese
  • 1 dash Red Pepper Flakes
  • Salt, Pepper And Garlic To Taste
  • Frank’s Hot Sauce (Optional, But OH SO Good!)

Pre-heat oven to 375°.
Brown the ground beef and drain. Add half your can of the enchilada sauce and the can of green chiles, red pepper flakes, and garlic, pepper & 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 your 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 your 9×13 baking dish. Set aside, you’ll use the rest of that can 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. 

Check out my easy Baked Brown Spanish Rice recipe, here!

~T

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