These Mexican stuffed shells are filled with a taco seasoned cheesy beef mixture and topped with enchilada sauce! This hearty meal is packed with flavor and a family favorite.
Boil pasta shells according to package, drain and set aside.
Meanwhile cook ground beef, bell peppers and onions over medium-high heat in a large frying pan. Drain any excess grease and then stir in green chiles, taco seasoning, cream cheese and 1/2 cup shredded cheddar cheese. Once cheese has melted, gently stir in the black beans.
Place half of the enchilada sauce in the bottom of a 9x13" pan. Then fill each shell with 1 to 2 Tablespoons of meat. Place the shells in the pan and then pour remaining sauce over the top of the shells. Top with cheese. Bake for 15 minutes with foil and then 10 minutes without foil, or until cheese is hot and bubbly.
Top with fresh cilantro and desired toppings.
Notes
If you’re cooking for a smaller crowd, place half the batch in a freezer safe container before you cook them and store in freezer. When ready to eat, pull them out to thaw before cooking. You may need to cook an additional 20 minutes as well.