But Mom! Everyone else is doing it!
I don’t know who the first person was to come up with the idea of stuffed shells filled with taco fillings, but it’s definitely a good idea. I kept seeing taco shells around the internet, so I had to make some, Budget Bytes style.
I made this recipe affordable by using homemade enchilada sauce (takes less than ten minutes), homemade taco seasoning (takes about two minutes), and beans cooked from dry in my slow cooker (cooked ahead of time and kept in the freezer until used). It took a little thinking ahead, but it definitely saved some bucks.
This recipe ended up being a little more work than I anticipated and I dirtied more dishes than I like to, but in the end it was well worth it. It made a HUGE batch of ten large servings, nearly all of which went into my freezer. I’ve been eating these amazing shells for almost a week now and have yet to get tired of them!
I didn’t realize that the ground beef I bought was in a 1.5 lb. package instead of just one pound, so thats part of why it made so much. You could also do this with just beans and no meat if you want it even less expensive!
I paired this with some cilantro lime rice and I was a happy, happy girl.
Taco Stuffed Shells
Taco Stuffed Shells
Servings 10Ingredients
- 1 Tbsp olive oil ($0.16)
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.49)
- 1 1/2 lb. ground beef ($6.09)
- 2 cups black beans ($0.56)
- 2 cups pinto beans ($0.56)
- 1 recipe taco seasoning ($0.34)
- 1 tsp salt ($0.05)
- 12 oz. jumbo shells ($2.78)
- 1 recipe red enchilada sauce ($0.77)
- 2 cups shredded cheese ($2.50)
- 3-4 whole green onions ($0.19)
Instructions
- Dice the onion and mince the garlic. Cook both in a large skillet over medium heat with the olive oil until soft and transparent (about 5 minutes).
- Add the ground beef and continue to cook until browned. Mix together the taco seasoning ingredients while the beef is browning. Once the beef is fully cooked through, add the taco seasoning and stir to combine. Drain the beans and add to the skillet. Stir until combined. Taste and season with salt as needed (I used about 1 teaspoon).
- Allow the beef and bean filling to sit while you cook the pasta shells. Bring a large pot to a boil, add the shells and cook just until tender. Be sure not to over cook the shells or they will be soft and difficult to fill. While the pasta shells are cooking, prepare the enchilada sauce.
- Preheat the oven to 350 degrees. Drain the shells in a colander and rinse with cold water until they are cool enough to handle. Spray the inside of a 9×13 inch casserole dish with non-stick spray. Fill the shells with the beef and bean filling and place in the casserole dish. It’s okay if they’re not aligned neatly or if they topple over and spill some filling, it will still be good.
- Once all of the shells are filled and in the casserole dish, pour the prepared enchilada sauce over top and then add the shredded cheese. Cook in the preheated oven for about 30 minutes or until the cheese is melted and everything is heated through (all ingredients are already cooked, so there is no real danger of undercooking here. You just want to get it all HOT).
- Slice the green onions and sprinkle over top after it comes out of the oven. Serve hot!
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Notes
Nutrition
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Step By Step Photos
Start by dicing the onion and mincing the garlic. Add them to a LARGE skillet with the olive oil and cook over medium heat until soft and transparent.
Add the ground beef and continue to cook until it is FULLY browned.
While the beef is browning, mix up your taco seasoning (or use a store bought packet).
Once the beef is fully cooked, add the taco seasoning and stir until combined.
Add the drained beans (because WE LOVE BEANS!). Stir until combined. Taste and add more salt if needed (I added about one teaspoon).
Next, cook the pasta according to the package directions. Make sure to not let them get too soft or they’ll be all wobbly and difficult to fill. Also, while the pasta is boiling away, you can quickly prepare the enchilada sauce (because it only takes 5-10 minutes).
Drain the pasta and rinse it with cool water until it’s cool enough to handle. Spray a LARGE casserole dish with non-stick spray. Fill the shells and place them in the casserole dish. I found the easiest way to fill them is to hold a shell in one hand and fill it with a spoon using the other. Now, the shells WILL topple over and spill their guts, but that’s okay because when you serve it you’ll just be scooping everything up anyway.
Pour the enchilada sauce alllll over the whole thing. This is where it starts to get really good. Preheat your oven to 350, too.
Cover that sucker with cheese and pop it in the oven. Cook it at 350 for about 30 minutes or until the whole thing is hot and the cheese is nice and melty on top.
And then you’re in taco shell heaven. Oh yeah, sprinkle the green onions over top after it comes out of the oven.
As usual, I portioned the whole thing out before refrigerating. I actually ran out of containers, that’s how much it made. Most of these containers ended up in the freezer after they cooled in the fridge. I also added a scoop of cilantro lime rice to each container. I’ve been having very, VERY happy lunches ever since! :D
Made these tonight and topped with a bit of sour cream. These are absolutely phenomenal! Have plenty to freeze for left overs. Great recipe. Thanks!
This was sooo gooood (even after i forgot the pinto beans, overcooked the noodles, and forgot half the cheese, people showed up so i was distracted, whooops!!!) I will be making again for sure, and likely next week!
thanks!!
I had no idea that enchilada sauce was so easy to make! I made the taco shells this weekend and they were phenomenal. Even my son, who abhors meat, had seconds. This is a definite keeper!
My family LOVED this one, and for the two picky eaters I live with, that’s saying a lot. Thanks!
I am making this today, but I’m going to use shredded chicken breasts instead of ground beef. My stomach is growling just thinking of it!
On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of today’s roundup (with a link-back and attribution). I hope you have no objections and thanks so much for inspiring me…
thanks both for the meatless suggestions!
steve
I made this for dinner tonight and it gets 5 really BIG stars! It was truly perfection and will be this years Xmas dinner for the fam! Thanks!
I wish I was eating this for lunch right now! But I know I would have instant food coma from the pasta and rice. Do you have any advice on staying alert after a delicious carb-y lunch? I would love to hear it.
Because I love your blog, I need to share a video on YouTube called “Julia Child Remix.” I hope you enjoy it as much as I did. It’s brilliant. Happy 100th Julia. http://www.youtube.com/watch?v=80ZrUI7RNfI&feature=youtu.be
Love this idea, and thanks for the reminder of portioning out before freezing/serving. I often make big meals like this, thinking I’ll be saving myself some cooking time the rest of the week, but by the time dinner is done, half the pan is gone! I know that must mean I’m a good cook, but our waistlines are paying dearly! A tip: Instead of boiling noodles/shells you’re going to use in a casserole with sauce, you can line them up in your casserole dish, and pour in boiling water from a kettle and let the pasta soak just until they’re pliable but still slightly firm, (just under al dente) and drain. This lets your pasta soften enough to work with, but not get so cooked that it can’t absorp any of your delicious sauce you worked so hard on. Solves the problem of watery pasta casseroles. I do this when I make lasagne and it works like a charm!
My browser looks like a Budget Bytes Fanclub meanwhile, that’s how many bookmarks I’ve saved from your delicious cooking, Beth!
If you’re trying to avoid white flour pastas, think this could work with bell peppers instead of shells?
haha, typo alert: “of,” not “or!” Why don’t they have “edit” buttons on these things? :D
Steve, I’ve been substituting “beef-less” and “chicken-less” vegetarian “meat” from Trader Joe’s. They have strips, ground “beef,” pulled “chicken,” and probably a couple more varieties I haven’t tried yet. Texture is good, and they absorb all the yummy flavors or whatever you put them in. Pretty cheap too!
Beth, typos and all, I LOVE THE WAY YOU WRITE! You’re so cool! :) I was about to make more of that tamale stuff (damn you, you’ve got me hooked on cheesy cornbread) but I think I’ll try this instead…did I mention that I didn’t really know how to cook until I found your blog? This is awesome! So proud of myself! I’m all grown up now! (50 years old – finally!) :D