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“A super easy and very yummy casserole that I created, combining a recipe for enchiladas and stuffed shells.”

Ingredients Nutrition

  • 283.49 g can red enchilada sauce
  • 453.59 g box medium pasta shells
  • 907.18 g 90% lean ground beef (90/10)
  • 2 (70.87 g) packet taco seasoning
  • 354.88 ml water
  • 226.79 g package cream cheese
  • 473.18 ml mexican cheese, shredded


  1. Pour the enchilada sauce into a 9x13 glass baking dish.
  2. Cook your shells according to package directions; drain and rinse in cold water - pour the shells into the 9x13 dish and coat the shells with the enchilada sauce.
  3. While the shells are cooking, brown the ground beef until cooked through; do not drain.
  4. Add the taco packets and water to the ground beef and stir; bring to a boil and then simmer for 5 minutes.
  5. Add the cream cheese to the beef mixture and stir in until melted; simmer another 5-10 minutes stirring frequently.
  6. Pour the meat mixture into the 9x13 dish and spread evenly over the shells.
  7. Top with the Mexican cheese.
  8. Bake at 350 for 30 minutes.

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