Enchilada Stuffed Shells
School starts here in a little over a week ..... it's bittersweet - I'm ready for the structured schedule of the school year - even though I will miss sleeping in until 7 am. Yes, 7 am is sleeping in at my house! During the school year, I am usually up somewhere between 5 - 5:30 am. The problem I foresee, I haven't been going to bed lately until midnight or later ....... it's going to be a hard habit to break - and I may require more coffee than usual! ;)
With school literally days away, I am starting to focus on easier menus and recipes. Maybe some of y'all are too? I don't think easy should mean sacrificing flavor .... or should mean resorting to eating cereal for dinner. (Although, I have been known to feed my family cereal for dinner from time to time!)
These Enchilada Stuffed Shells are easy and kid-friendly! We like to have ours with a green salad on the side and maybe some fresh fruit. While the shells are baking, you can prep the salad and cut any fruit! 
Enchilada Stuffed ShellsPrintable recipeYield: 6 servings
1 box (12 oz.) uncooked jumbo pasta shells1 lb. lean ground beef1 small onion, chopped1 can (10 oz.) enchilada sauce¼ tsp. chili powder¼ tsp. dried basil¼ tsp. dried oregano¼ tsp. ground cumin1 cup refried beans1 roma tomato, chopped1½ cups (6 oz.) Cheddar cheese, shredded
Cook pasta according to package directions; drain and set aside.
Preheat oven to 350°F.
Meanwhile, in a nonstick skillet, cook the beef and onions over medium-high heat until the meat is no longer pink; drain. Stir in the enchilada sauce, seasonings, refried beans and tomatoes. Fill each pasta shell with some of the mixture. Place in a 13x9-in/ baking dish coated with non-stick cooking spray. Cover and bake for 25-30 minutes. Uncover and sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.
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