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Beef Enchilada Shells by


16 ounces small or medium pasta shells
1 pound ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper optional
4 10-ounce cans medium enchilada sauce
1 1/2 cup shredded cheddar and/or monterey jack cheese
1 teaspoon salt, or to taste
avocado, sour cream, tomatoes, cilantro optional toppings


Cook pasta according to package directions, drain and set aside.
Saute ground beef in a large skillet, sprinkle with chili powder, cumin, onion powder, garlic powder, and cayenne, continue to cook until beef is browned.
Add enchilada sauce to pan, bring to a simmer.
Stir in pasta shells and season salt with salt to taste.
Stir in half of the cheese until melted. Top with remaining cheese and cover for 2-3 minutes until cheese is melted on top.
Add toppings as desired and serve.

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