Southwest Stuffed Shells
Southwest Stuffed Shells – Classic Stuffed Shells with southwest flavors. These are great to cook with your kids because they can help by stuffing the shells.
- Cuisine: Mexican
- 4 tablespoons olive oil
- 1 large onion, chopped
- 1 1/2 pounds ground meat (Turkey, chicken, or beef)
- 1 box jumbo shells
- 1 tablespoon chili powder
- 2 teaspoon granulated garlic
- 2 teaspoon ground cumin
- 7 ounce can fire roasted green chiles
- 1 can olives, sliced
- 1 can refried beans
- 1 can enchilada sauce
- 1/2 pound shredded cheddar cheese
- In a saute pan or cast iron skillet, heat 2 tablespoons of the olive oil and cook the onions until translucent. Add ground meat and cook about 80% of the way done. Drain excess fat. Season the meat with the chili powder, granulated garlic, and ground cumin.
- While the meat is cooking, bring a stockpot full of water to a boil. Add olive oil and salt to the water. Add 1 pound box of jumbo shells and cook according to the package directions, just before the al dente stage. Remove the shells from the water and drain on a plate lined with paper towel. Drizzle with olive oil and let cool enough to be handled.
- In a casserole dish, cover the bottom with enchilada sauce. Taking a shell, stuff with refried beans, cooked meat, olives, and cheese. Fill all the shells and line them up in the casserole dish. Top each with two spoonfuls of enchilada sauce.
- Cover and bake at 350 degrees for approximately 30 minutes until the cheese is bubbly and the pasta has finished cooking.
- Serve and enjoy!