Categories: Mexican
Ingredients
- 10-ounce package jumbo pasta shells
- 1 pound lean ground beef
- 1/2 cup chopped yellow onion
- 1/2 cup chopped red bell pepper
- 1 (4.5-ounce) can chopped green chiles
- 1 ounce package Old El Paso taco seasoning
- 4 ounces cream cheese, at room temperature
- 1 (15-ounce) can black beans
- 1 (10-ounce) can red enchilada sauce
- 1 cup cheddar cheese
- 1/2 cup Monterey or Pepper jack cheese
- 1/4 cup chopped cilantro
- Optional toppings: sliced olives, sour cream, salsa
Directions
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Preheat oven to 350°F.
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Boil pasta shells according to package, drain and set aside.
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Meanwhile cook ground beef and onions over medium-high heat in a large frying pan.
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Drain any excess grease and then stir in green chiles, taco seasoning, cream cheese and 1/2 cup shredded cheddar cheese.
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Allow the cheese to melt.
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Once the cream cheese has melted, gently stir in the black beans.
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Place half of the enchilada sauce in the bottom of a 9×13 pan. Then fill each shell with 1 to 2 Tablespoons of meat.
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Place the shells in the pan and then pour remaining sauce over the top of the shells.
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Top with cheese.
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Bake for 15 minutes with foil and 10 minutes without foil, or until cheese is hot and bubbly. Top with fresh cilantro and desired toppings.