Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Stuffed Shells

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Halal

Description

Mexican Stuffed Shells are a delicious fusion of Italian pasta and bold Mexican flavors, featuring jumbo pasta shells filled with taco-seasoned beef and melty cheese, baked in salsa and topped with more cheese for a bubbly, comforting meal.

Ingredients

  • 20–25 jumbo pasta shells
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 2/3 cup water
  • 8 oz cream cheese
  • 1 1/2 cups salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions, chopped (optional, for garnish)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream (optional, for serving)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
  3. In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
  4. Stir in taco seasoning and water, then simmer for 2–3 minutes.
  5. Add the cream cheese and stir until melted and well combined. Remove from heat and let cool slightly.
  6. Fill each cooked shell with the beef mixture and place in the prepared baking dish.
  7. Pour salsa evenly over the stuffed shells.
  8. Top with shredded cheddar and Monterey Jack cheese.
  9. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is bubbly and golden.
  10. Garnish with green onions, cilantro, and a dollop of sour cream if desired. Serve warm.

Notes

You can assemble the dish a day in advance and refrigerate until baking.Use ground turkey or shredded chicken as an alternative to beef.Make it vegetarian by substituting black beans and veggies for the meat.Freeze assembled shells before baking for a convenient future meal.Rinse cooked pasta shells in cold water and toss with a little oil to prevent sticking.

Nutrition

  • Serving Size: 1/5 of recipe (approx. 4–5 shells)
  • Calories: 520
  • Sugar: 5g
  • Sodium: 890mg
  • Fat: 31g
  • Saturated Fat: 15g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 95mg

Find it online: https://lisarecipe.com/mexican-stuffed-shells/