Brisket Stuffed Shells
Brisket Stuffed Shells are a delicious casserole made with smoked brisket and loads of cheese stuffed into jumbo pasta shells, smothered in a sour cream sauce. Top it off with tomatoes and guacamole.
Leftover smoked brisket makes the best weeknight dinners. The whole family goes crazy for Brisket Grilled Cheese sandwiches, Brisket Tacos, Brisket Enchiladas and Beef Pot Pie with Biscuits.
Ingredients Needed
- Jumbo Pasta Shells
- Smoked Brisket
- Colby-Jack Cheese ~ Shredded
- Green Chiles
- Butter
- All Purpose Flour
- Chicken Broth
- Milk
- Sour Cream
- Kosher Salt
- Granulated Garlic
- Diced Tomatoes
- Queso Fresco ~ Crumbled
- Cilantro
- Guacamole
- Salsa
Step By Step Directions
Bring a pan of water to a boil and cook jumbo shells for about 8 minutes, just until tender but not cooked all the way through. Drain and separate onto a sheet pan.
Chop the brisket into small pieces.
Add 2 cups of chopped brisket, shredded colby-jack and green chiles to a bowl and mix to combine. Set aside
Make the sour cream sauce. Melt butter in a pan over medium heat, add flour and whisk to combine. Cook 2 minutes, whisking continually.
Whisk in chicken broth and milk.
Add sour cream, salt and garlic, whisking until combined. Continue to cook until thickened. Remove from heat.
Stuff shells with brisket mixture.
Pour sauce into a casserole dish, I used a 8 x 11 inch dish.
Place stuffed shells into the sauce. Sprinkle reserved brisket over the shells.
Bake, uncovered for 30- 35 minutes or until sauce is bubbly and shells are tender.
Remove from oven. Garnish with diced tomatoes, crumbled queso fresco cheese and cilantro.
Serve with salsa and guacamole if desired.
Recipe Notes
Storage: Store in an airtight container in the refrigerator up to 3 days.
Reheat: Place shells and sauce in a covered pan, cook over medium heat, stirring occasionally until heated through.
Variations: Substitute shredded roast beef or thin sliced steak for the brisket if desired.
If you are looking for a delicious meal to make with leftover brisket, try these Brisket Stuffed Shells with sour cream sauce for a tasty Tex-Mex inspired dinner that is sure to satisfy.
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Brisket Stuffed Shells
Brisket Stuffed Shells are a delicious casserole made with smoked brisket and loads of cheese stuffed into jumbo pasta shells, smothered in a sour cream sauce. Top it off with tomatoes and guacamole.
Ingredients
- 6 ounces jumbo pasta shells
- 1 pound smoked beef brisket
- 2 cups shredded colby-jack cheese
- 4 ounce can green chiles
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 12 ounces chicken broth
- 1/3 cup milk
- 12 ounces sour cream
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1/2 cup diced tomatoes, for garnish
- 1/2 cup crumbled queso fresco for garnish
- 1 tablespoon chopped cilantro, optional garnish
- 1 cup guacamole, optional garnish
- 1/2 cup salsa, optional garnish
Instructions
- Preheat oven to 400°.
- Bring a pan of water to a boil and cook jumbo shells for about 8 minutes, just until tender but not cooked all the way through. Drain and separate onto a sheet pan.
Chop the brisket into small pieces.
Add 2 cups of chopped brisket (reserve remaining), shredded colby-jack and green chiles to a bowl and mix to combine. - Stuff pasta shells with brisket mixture.
- Make the sour cream sauce. Melt butter in a pan over medium heat, add flour and whisk to combine. Cook 2 minutes, whisking continually.
- Whisk in chicken broth and milk.
- Add sour cream, salt and garlic, whisking until combined. Continue to cook until thickened. Remove from heat.
- Pour sauce into a casserole dish ( 8 x 11 or 3 1/2 quart).
- Place stuffed shells into the sauce. Sprinkle reserved brisket over the shells.
- Bake, uncovered for 30- 35 minutes or until sauce is bubbly and shells are tender.
- Remove from oven. Garnish with diced tomatoes, crumbled queso fresco cheese and cilantro.
- Serve with salsa and guacamole if desired.
Notes
Storage: Store in an airtight container in the refrigerator up to 3 days.
Reheat: Place shells and sauce in a covered pan, cook over medium heat, stirring occasionally until heated through.
Variations: Substitute shredded roast beef or thin sliced steak for the brisket if desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 693Total Fat: 51gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 173mgSodium: 1113mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 38g
Nutritional calculations are estimated and may not be accurate.