Step-by-Step Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil and add olive oil. Cook shells until just al dente (9–10 minutes). Drain, rinse with cold water, and lay flat on a baking sheet.
2. Prepare the Taco Filling
In a large skillet over medium heat, brown the ground beef. Drain excess fat.
Add the onion and cook for about 5 minutes, until softened.
Stir in taco seasoning, water, Rotel, black beans, and corn. Simmer for 5–7 minutes, then remove from heat.
Mix in 1½ cups of shredded cheese until melted and combined.
3. Assemble the Casserole
Preheat oven to 375°F (190°C).
Spread ½ cup enchilada sauce over the bottom of a 9×13-inch baking dish.
Stuff each shell with 2–3 tablespoons of filling and arrange snugly in the dish.
Pour remaining enchilada sauce evenly over the shells and sprinkle with the remaining cheese.
4. Bake Until Bubbly
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
Let rest for 5–10 minutes before serving.
5. Serve and Enjoy
Finish with sour cream, diced avocado, fresh cilantro, and a squeeze of lime for a true fiesta-style finish.
Serving Ideas
🥑 Create a topping bar for customizable plates
🌽 Pair with Mexican street corn or a crisp green salad
🌶️ Add heat with hot sauce or pickled jalapeños
🍚 Serve over cilantro-lime rice for an extra-filling meal
Make-Ahead & Storage
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Make ahead: Assemble, cover, and refrigerate up to 24 hours (add 10 minutes to bake time).
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Leftovers: Store in the fridge for up to 4 days.
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Freezer-friendly: Assemble unbaked and freeze. Bake from frozen, adding 20–25 minutes (covered).
Frequently Asked Questions
Can I make this vegetarian?
Yes! Swap the beef for lentils, plant-based crumbles, or extra beans.
No jumbo shells available?
Use manicotti tubes or large rigatoni and stuff with a spoon or piping bag.
Gluten-free option?
Use gluten-free jumbo shells and verify your enchilada sauce is gluten-free.
Can I use ground chicken or turkey?
Absolutely—add 1 tablespoon of olive oil while browning to keep it moist.