• 10 ounce package jumbo pasta shells
  • 1 pound lean ground beef
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped red bell pepper
  • 4.5 ounces 4.5-ounce can chopped green chiles
  • 1 ounce package Old El Paso taco seasoning
  • 4 ounces cream cheese at room temperature
  • 15 ounces 15-ounce can black beans
  • 10 ounces 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


  1. Preheat oven to 350°F.
  2. Boil pasta shells according to package, drain and set aside.
  3. Meanwhile cook ground beef 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. Allow the cheese to melt. Once the cream cheese has melted, gently stir in the black beans.
  4. 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. 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 10 minutes without foil, or until cheese is hot and bubbly. Top with fresh cilantro and desired toppings.

Recipe source: iheartnaptime


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