My Beef and Bean Enchiritos are one of our favorite go to meals.
They also freeze really well!
Tonight, I made a re-imagined version on that recipe.
It was fantastic.
Here is what you need:
(not pictured: Taco seasoning packet or homemade)
Prep for assembly:Cook your shells in boiling salted water for 10 minutes. You want them aldente’. I pick through the box and make sure that I don’t get broken ones in there. You can’t stuff broken shells. I usually cook about 24 shells and this recipe is for 21.
Brown your ground beef. Drain it. Add the seasoning and about 3 Tbls of water. Turn the heat down and simmer for a couple of minutes. You may use a taco seasoning packet or try making your own! This is my Taco Seasoning recipe. Make it in bulk and then use as needed. I use 1 – 2 Tbls of the seasoning.
Cook your re-fried beans. I cook them with salt, pepper, garlic powder, 2 Tbls of taco sauce, 1/4 cup of water and 2 Tbs of shredded cheese.
Enchilada Pasta assemble: (bad Avengers joke)
Spread your beans on the bottom of your cooking dish.
Fill your shells and line them up on top of your beans.
Pour the red enchilada sauce all over your filled shells.
Top with shredded cheese.
Bake in a 350 degree oven for 15 minutes. When it comes out it is hot, gooey and delicious!
I like to serve mine with some toppings.
Lettuce, tomato, bell pepper (orange today), green onions and sour cream.
I also like to have tortilla chips for all of the gooey goodness that is left over on the plate!
Dinner is served!
Enchilada Pasta Recipe