The love I have for quasi-Mexican food that is deep and it’s real. I do not actually like tacos though. It’s strange right? I also love pasta. So why not combine the two? I’m thinking of adding some fire roasted corn next time. I ran across a recipe that called for 12 jumbo taco shells, but the taco shells that we bought were not “jumbo”. They seemed to be just medium size shells. So we ended up having to use 24 shells. This dish is really easy to make and is perfect for leftovers (and I HATE leftovers!!) This is great with chips and salsa or Spanish Rice.
1 lb. Ground Beef
1/4 chopped onion
1 clove garlic
2 tbsp olive oil
1 packet Taco Seasoning
1 can pinto beans
1 can black beans
Salt and pepper
24 “Jumbo” pasta shells
20 oz Green Chile Enchilada Sauce
1 1/2 to 2 cups shredded colby jack cheese
Preheat oven to 350. In a skillet heat up the olive oil and cook up the onions and garlic until the onions are pretty much transparent. Then add the beef and cook till thoroughly browned. Drain the grease. Add 1/4 cup water and taco seasoning. Stir until completely mixed. Stir in both cans of beans. Let the mixture sit so the sauce can thicken while you prepare the shells.
Prepare the shells according to the package, add a little olive oil to the water so the shells don’t get sticky. Drain the shells and let them cool till you can handle them. Spray a 9×11 pan and then fill the shells and arrange them in the pan. You cannot be OCD on this one. It’ll get a little messy, but it’s still delicious 🙂
Pour the enchilada sauce over the shells and add the cheese on top. Bake for 25-30 minutes.