Takeout becomes a thing of the past when you've got a few staples on hand to bake into a zesty, comforting meal. Just brown, stir and bake, and you've got dinner. ingredients Kosher salt 1/2 pound medium shells 1 pound ground beef One 19-ounce can enchilada sauce 1 packed cup shredded Mexican cheese blend directions Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the shells until al dente, about 7 minutes. Meanwhile, brown the beef and 1/8 teaspoon salt in a large skillet over medium-high heat, breaking up the beef with the back of a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain the fat and return the beef to the skillet. Drain the pasta and add to the skillet. Stir in the enchilada sauce and 3/4 cup of the cheese and mix together. Pour into a 1 1/2-quart baking dish. Sprinkle the remaining 1/4 cup cheese over top. Bake until the sauce bubbles and the pasta is lightly browned, about 15 minutes. Non-Restaurant Fo...
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