Spread the love

Mexican Stuffed Shells - Pasta Shells stuffed with taco meat and cheese.

These Mexican Stuffed Shells are stuffed with beef and covered with taco shells and lots of cheese.

We’ve been eating a whole lot of chicken, fish, and veggies at our house lately. When my 7 year old son asked what was for dinner last night and I told him grilled chicken and broccoli, he about started crying.

I wanted to join him. I realized we needed a little break from the same old and started browsing the Internet.

Last time I was in a major dinner rut I stumbled upon this Taco Pasta and heard nothing but praises at the dinner table.


Mexican Stuffed Shells on a spoon

It was then that I decided the marriage of Mexican and Italian needed to happen again. Stuffed shells with a Mexican twist? Bingo.

I love these Chicken and Spinach Stuffed Shells…but these Mexican Stuffed Shells are WAY easier and better for a busy day.

These were just what I was hoping they would be.

After you cook your pasta shells place them on a baking sheet so that don’t stick in one big glob at the bottom of your colander. Ahem…guilty here.

Beef in shells covered in taco sauce

After you stuff your shells with the meat mixture, pour some taco sauce on top. I used both mild salsa and taco sauce in this recipe because my kids were eating and they allergic to spicy…so they say.

Mexican Stuffed Shells on a plate

If you do freeze these the next question is how to cook frozen stuffed shells? Just thaw the casserole in the fridge overnight or I’ve even just baked them from frozen.

Mexican Stuffed Shells

  • 1 pound ground beef (or ground turkey)
  • 1 package low-sodium taco seasoning
  • 4 ounces cream cheese
  • 16 jumbo pasta shells
  • 1 1/2 cups salsa
  • 1 cup taco sauce
  • 1 cup cheddar cheese
  • 1 cup Monterrey jack cheese
For toppings:
  • 3 green onions
  • Sour cream
  1. Preheat oven to 350°.
  2. In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
  3. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
  4. Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
  5. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

From >>


About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *