Beef Chili Stuffed Shells are a cozy and satisfying dish, perfect for chilly evenings. This recipe combines the heartiness of a quick skillet chili with the comfort of baked pasta, all topped with melted cheese. It's an easy, crowd-pleasing meal that's sure to become a weeknight favorite.
Equipment
9×13 inch (23×33 cm) baking dish
Ingredients
1poundof lean ground beef
1 ½cupsof frozen peppers and onions
115 ounce canblack beansrinsed and drained
115.5 ounce canchili beans undrained
110 ounce cantomatoes with green chilies
115 ounce cantomato sauce
1envelope chili seasoning
2cupsshredded cheddar cheese
112 ounce boxjumbo pasta shells
Jalapenos and scallions for topping, optional
Instructions
Preheat your oven to 350°F (180°C).
In a large skillet over medium heat, cook the ground beef, peppers, and onions until the meat is thoroughly browned.
Drain off any excess grease from the skillet.
Add the black beans, chili beans, tomatoes with green chilies, tomato sauce, and chili seasoning to the skillet with the beef.
Stir the mixture well and let it simmer, allowing it to thicken while you prepare the pasta.
Boil the pasta shells according to the package instructions and then drain them.
Arrange the cooked pasta shells in a 9×13 inch (23×33 cm) baking dish.
Carefully fill each shell with the chili mixture.
Sprinkle the stuffed shells with the shredded cheddar cheese.
If you like, add jalapeno slices on top for extra heat.
Bake in the preheated oven for 20 minutes.
Once baked, garnish with scallions if desired, and serve hot!
Notes
Leftover-Friendly: This dish is a great way to use leftover chili. Simply heat the chili and proceed with stuffing the shells.
Cheese Variations: Feel free to mix some cheese into the chili before stuffing for an even cheesier experience. You can use cheddar, Mexican cheese blend, or Monterey jack cheese.
Personalize Your Toppings: Customize the dish with your preferred chili toppings, like avocado, sour cream, or extra cheese for extra flavor.
Pasta Preparation: To keep the shells from tearing, handle them gently when boiling and stuffing. Make sure they are al dente so they don't become too soft when baking.