Taco Stuffed Shells

Ingredients

• 1 Tbsp olive oil
• 2 cloves garlic
• 1 medium yellow onion
• 1 1/2 lb. ground beef
• 2 cups black beans
• 2 cups pinto beans
• 1 recipe taco seasoning
• 1 tsp salt
• 12 ounces jumbo shells
• 1 recipe red enchilada sauce
• 2 cups shredded cheese
• 3-4 whole green onions

Directions

1. Chop the onion into small pieces and finely mince the garlic. Warm the olive oil in a large skillet over medium heat, then cook the onion and garlic until they soften and turn translucent, about 5 minutes. Add the ground beef and keep cooking until it is browned. While the beef cooks, stir together the taco seasoning ingredients. When the beef is cooked all the way through, sprinkle in the taco seasoning and mix it in well. Drain the beans, add them to the skillet, and stir everything together. Taste the filling, then add salt as needed, about 1 teaspoon.
2. Let the beef and bean mixture hang out while you make the pasta. Bring a large pot of water to a boil, add the shells, and cook them only until tender. Do not let them go too far, or they will be too soft to stuff neatly. While the shells cook, make the enchilada sauce.
3. Heat the oven to 350 degrees. Pour the shells into a colander to drain, then rinse them with cold water until you can handle them comfortably. Coat the inside of a 9×13 inch casserole dish with non-stick spray. Spoon the beef and bean filling into the shells and set them in the dish. If they lean, tip, or drop a little filling, do not fuss over it. It will still bake up just fine.
4. After the shells are all filled and arranged in the casserole dish, spoon the prepared enchilada sauce over them and scatter the shredded cheese on top. Bake in the hot oven for about 30 minutes, until the cheese has melted and the filling is heated through. Since the ingredients are already cooked, you are not trying to cook them again, just get the whole dish hot.
5. Slice the green onions and scatter them over the casserole after it comes out of the oven. Serve hot.