*Thank you OXO for providing the beautiful OXO Glass Bakeware and Glass Food Storage I used to make this delicious meal!
You may remember my Creamy Chicken & Veggie Stuffed Shells. When I got my hands on this OXO 14 Piece Glass Bake, Serve & Store Set I couldn’t wait to put my new glassware to work by whipping up some more stuffed shells.
First, let me tell you why I love these new additions to my kitchen. OXO’s Glass Bakeware and OXO’s SNAP Glass Food Storage Containers are both made of thermal shock resistant borosilicate glass, which means they can go from freezer to oven or microwave without cracking. Both lines can withstand up to 250 degrees Fahrenheit of temperature change.
The Glass Bakeware boasts some nifty features, such as a raised, slosh proof lid that won’t squish your baked goods, along with easy to read size markings right on the container. It’s little touches like these that make life in the kitchen just a bit easier.
Not to be outdone, the SNAP Glass Food Storage Containers are stackable and nestable – which I can definitely appreciate, considering that nearly every square inch of my kitchen cabinets are occupied. The containers are microwave safe, and you can even use the lid in the microwave as well as long as you undo the tabs first. Once you’re done microwaving your food, snap the tabs closed and you’ll have yourself a truly leak-proof seal!
Let’s get cooking, shall we!?
Taco Stuffed Shells
For all the Mexican food lovers out there, these Taco Stuffed Shells are for you! So easy, so delicious and just as good as leftovers as the day you make them.
Ingredients
Ingredients
- 1 box jumbo pasta shells
- 1/2 lb. ground hamburger
- 1 can refried beans
- 1 pkg. taco seasoning
- 1/2 c. shredded cheddar cheese
- 1 19 oz. can red enchilada sauce
Toppings
- Tomato
- Lettuce
- Sour cream
- Olives
- Salsa
- Shredded cheddar cheese
- Jalapenos
Instructions
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Preheat oven to 350.
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Brown hamburger in skillet until cooked. Add taco seasoning and follow directions on back of packet.
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Add refried beans and cheese; set aside while you prepare the jumbo shells.
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Prepare shells according to package directions.
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Stuff shells with hamburger mixture.
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Arrange shells in a greased 3-qt. baking dish. Pour enchilada sauce over shells. Top with cheese. Cover and bake at 350° for 30 minutes.
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Uncover; sprinkle with additional cheddar. Bake 5 minutes longer or until cheese is melted. Serve warm with desired toppings and enjoy.
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Pamela Emmett
I found this recipe on Yummly, and I realize that this recipe was apparently posted a while ago, but I have a question.
Do the refried beans add a creaminess to the texture of the meat mix? My family likes refried beans, me – not so much. I prefer black or pinto beans (whole). If I used whole beans in my meat mix would it change the integrity of the recipie that much? (P.S. I and not a good cook, but I am trying!)
Rob
I don’t like refried beans and I tried this recipe exactly and you can’t even tell they are in there. If its a flavor thing use a little more ground beef and a little more enchilada sauce. You still get the creaminess but not so much of the refried bean flavor.
Kayleigh
It came out amazing! I made it, and everybody loved it, and they requested I make it again for company. It’s been a huge hit! I’ve also made a vegan version, which was just as good. Thanks so much!
Kayleigh
I’m trying this dish tonight! I just wish you stated how much cheese to mix in with meat, and how much to leave for both toppings? I’m just going on my own measurements, but curious how you did yours!
Yvonne
I just did half and half, but really it’s super flexible.. either way you sprinkle it will be cheesy and YUMMY! And of course, you’re always welcome to add even more cheese for EXTRA cheesy. Hope it turned out great for you – thanks for trying out my recipe!