Taco Stuffed Shells

This one was a big gamble when I made it, I call these kinds of dishes the "Freezer Experiment." Sometimes the experiments work, sometimes... Well, on other nights we resort to pizza.

This one worked out, David told me its a keeper, so here it is!

Taco Stuffed Shells

Ingredients

1 Tablespoon olive oil
2 (or a few more) cloves garlic
1 yellow onion
1 lb. ground beef
1 can pinto beans, drained and rinsed
1 packet taco seasoning
12 ounces jumbo shells
2 cans red enchilada sauce
2 cups shredded cheese
3-4 whole green onions (optional)
sour cream

Instructions

1. Dice onion and mince garlic, cook both in a large skillet over medium heat with the olive oil until soft.
2. Add ground beef and cook until browned. Drain, then add taco seasoning and beans. Stir until combined.
3. Remove beef/beans from heat. Cook pasta shells just until tender.
4. Preheat oven to 350. Drain shells and rinse in cold water until cool enough to handle. Spray inside of 9x13 casserole dish with non-stick spray. Fill the shells with the beef/bean filling and place in casserole dish.
5. Pour enchilada sauce over the stuffed shells, cover with shredded cheese. Cook in oven until its hot and melty (about 30 minutes).
6. Slice green onions and sprinkle over top of casserole when its done in the oven. (Or not, whatever you want.)
7. Serve with a dollop of sour cream... yummm.....

Why we love it

This one takes a little while to prep (about 20-30 minutes total) but its so good, even the leftovers for the next day or two are good. The sour cream really puts the finishing touch on the whole thing!

These weren't really a hit with the kids, but the grown ups loved them, so I'm definitely going to make this one again.

original recipe from BudgetBytes