Print

Simple Turkey Enchilada Stuffed Shells Recipe

Scale

Ingredients

  • 15 jumbo pasta shells
  • Olive oil
  • 1 pound lean ground turkey
  • 1 can Enchilada sauce (10 ounces mild or hot according to your taste)
  • ½ teaspoon dried minced onion
  • ¼ teaspoon dried basil
  • ¼ teaspoon oregano
  • ¼ teaspoon ground cumin
  • ½ cup refried beans
  • 1 cup shredded cheddar (you can use low fat if desired)

Instructions

  1. Cook pasta according to package directions; drain and lightly drizzle with olive oil; cover and set aside.
  2. While pasta is cooking, cook the turkey in a large nonstick skillet until turkey is no longer pink inside, breaking turkey up as it cooks. Drain if needed. Mix in the enchilada sauce and seasoning; set aside. (I reserved some of the Enchilada sauce to pour over the top of the shells just before baking.)
  3. Preheat oven to 350F.
  4. Lightly spray an 11 x 7 casserole dish with cooking spray. In a small sauce, the pan heats the refried beans until just warmed to make them a little easier to work with. Place one heaping teaspoon of refried beans into each shell and then fill the shell with the turkey mixture; place shells in the casserole dish.
  5. Bake uncovered for 25 minutes, sprinkle the cheese over the top and continue baking until cheese is melted.
  6. Serve hot