Mexican Stuffed Shells
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These Mexican Stuffed Shells couldn’t be easier to put together! These Mexican Stuffed Shells are the best twist on traditional stuffed shells.
So good! A perfect main dish recipe!
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My kids get bored of chicken, fish, and veggies too fast. So, they often demand I treat them with something different and tasty.
That’s when these Mexican Stuffed Shells save the day and win me the “Mummy of the Century” award! Ha!
The chewy Italian shells with a Mexican twist and a hearty cheese topping, trust me; it couldn’t get better.
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Why We Love Stuffed Mexican Shells?
In my family, we all root for cheese and taco sauce! We think they are just meant to be!
But what really shines for me as a mom chef is how versatile this recipe is. You can use whatever ground meat you like (think pork or turkey.) You can make it ahead and freeze the dish for later. You can garnish it as you like. And the recipe easily feeds a bunch of hungry tummies in minutes! Fifty minutes, to be exact.
Can I Use Small Shells?
I prefer Jumbo shells because they are a breeze to fill. They hold the filling like a bowl and are easy to bite into. But if you can’t find the jumbo ones at your grocery store, use your regular shells. But be careful; they’ll cook faster.
When it comes to filling, use a tiny spoon. Or maybe use a Ziploc bag. Fill it, cut off the corner, and squeeze the filling in the shells!
Can I Double This Recipe?
Why not! Just double the ingredients and bake. Have one for dinner tonight and keep the other for a busy weeknight. Win-win!
What Should I Serve with Mexican Stuffed Shells?
Play with the seasonings. They’ll bring out the Southwest flavors. You can sprinkle shredded lettuce, top these tasty bites with diced tomatoes, or throw in a few olives and green peppers. I once tried them with guacamole and sour cream. Oh man, was it good!
What Side Dishes Go Well with Stuffed Mex Shells?
I absolutely LOVE cilantro-lime rice with my shells! It’s fluffy, light, and so flavorful. Mexican sides like black beans and refried beans are also a treat for the senses. Or how about creamy coleslaw and some garlic bread? Drool-worthy!
Ingredients:
- Jumbo pasta shells cooked
- Ground beef
- Taco seasoning mix
- Cream cheese
- Salsa
- Cheddar cheese
- Monterey Jack cheese
- Taco sauce
- Green onion and sour cream for garnish
How to make Mexican Stuffed Shells:
Step 1. Preheat the oven to 350 degrees.
Step 2. Cook and drain the jumbo pasta shells.
Step 3. Heat the ground beef in a skillet over medium-high heat until browned completely through.
Step 4. Reduce the heat in the skillet to medium and stir in the taco seasoning.
Step 5. Add the cream cheese to the skillet and stir until completely melted and combined.
Step 5. Stuff the jumbo shells with the meat mixture.
Step 7. Line the bottom of a 9×13 baking dish with the salsa.
Step 8. Place the shells on top of the salsa in the dish.
Step 9. Pour the taco sauce over the shells.
Step 10. Cover the dish with aluminum foil and bake for 15-20 minutes
Step 11. Remove the aluminum foil, top with cheese, and then bake for another 5-10 minutes until the cheese has melted.
Step 12. Garnish with green onions and sour cream to serve.
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Mexican Stuffed Shells
Ingredients
- Jumbo pasta shells cooked
- 1 lb. Ground beef
- 1 Packet taco seasoning mix
- 4 oz. Cream cheese
- 1 ½ C. Salsa
- 1 C. Cheddar cheese
- 1 C. Monterey Jack cheese
- 1 C. Taco sauce
- Green onion and sour cream for garnish
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Instructions
- Preheat the oven to 350 degrees.
- Cook and drain the jumbo pasta shells.
- Heat the ground beef in a skillet over medium-high heat until browned completely through.
- Reduce the heat in the skillet to medium and stir in the taco seasoning.
- Add the cream cheese to the skillet and stir until completely melted and combined.
- Stuff the jumbo shells with the meat mixture.
- Line the bottom of a 9×13 baking dish with the salsa.
- Place the shells on top of the salsa in the dish.
- Pour the taco sauce over the shells.
- Cover the dish with aluminum foil and bake for 15-20 minutes
- Remove the aluminum foil, top with cheese, and then bake for another 5-10 minutes until the cheese has melted.
- Garnish with green onions and sour cream to serve.
- Enjoy!
Nutrition
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Can I Freeze Mexican Stuffed Shells?
Oh, yes! As I said, it’s a perfect make-ahead recipe. You can freeze them for three months, take them out, bake them, and enjoy them when you’re ready.
Just prepare your shells up until it’s time to bake. DON’T BAKE THEM. Instead, tightly cover them with foil and pop them in the freezer.
Use a disposable pan if you have one. It’ll save you a lot of cleaning time later.
How to Cook from Frozen?
The best way is to let them thaw in the fridge overnight. But if you’re in a hurry, you can cook them frozen. Keep the pan tightly covered with foil and bake it at 350°F for an hour. When you remove the foil, bake it some more until the cheese is all melted and bubbly.
Tips and Tricks:
- You can prepare the shells up to eight hours before baking time. Once everything is assembled, place them in the fridge until you’re ready to bake.
- You can use any combination of cheese you like. I prefer cheddar and Monterey Jack, but you can also use Mozzarella or pepper jack.
- If you have light eaters in your family, you can reduce the amount of meat or cheese.
More Mexican recipe ideas?
Mexican Restaurant Cheese Dip – Do you get the munchies at weird times and all you want to do is find something savory, salty, and cheesy? Have no fear: here’s a restaurant-style cheese dip recipe that will make your taste buds salivating!
One-Pot Mexican Rice Casserole – If you are craving Mexican food you will love this One Pot Mexican Rice Casserole.
Layered Mexican Tortilla Casserole – This Mexican casserole with tortillas will tantalize your taste buds and have you coming back for more.
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