Mexican Stuffed Shells Recipe
Mexican Stuffed Shells make for a hearty weeknight meal! This cheesy pasta casserole is packed with taco-seasoned ground beef and topped with a fiesta of Mexican flavors.
Servings: 6 people
Ingredients
- 12 uncooked jumbo pasta shells
- 1 tbsp canola or vegetable oil
- 1 medium onion finely chopped
- 1 jalapeño pepper stem, ribs & seeds removed, finely chopped
- 1 lb. lean ground beef ground turkey or chicken also work
- 2 tsp taco or chili seasoning
- 4 oz. cream cheese
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp chopped fresh cilantro divided
- 1 cup taco sauce divided, mild or spicy, enchilada sauce also works
- 1½ cups shredded Mexican blend cheese or Colby Jack
- 1 cup crushed corn chips such as Fritos
- garnishes: sour cream, cilantro, scallions or green onions
Instructions
- Heat the oven to 350°F and spray a 2-quart casserole dish with cooking spray.
- Cook pasta to al denté (per package directions), drain, and rinse with cool water. Lay the shells, open-side down, on a paper towel to dry while preparing the other ingredients.12 uncooked jumbo pasta shells
- Heat a large skillet over medium heat. Add the oil, onion, and diced jalapeño. Cook the onion and jalapeño, stirring occasionally, until translucent and fragrant, about 4-5 minutes. Transfer the cooked vegetables to a paper towel.1 tbsp canola or vegetable oil, 1 medium onion, 1 jalapeño pepper
- Add the ground beef to the skillet and cook, breaking the beef apart, until lightly browned. If there is just a small amount of rendered fat in the pan, no need to drain.1 lb. lean ground beef
- Add taco seasoning, cream cheese, salt, black pepper, 1 tbsp cilantro, ¼ cup taco sauce, and ½ cup shredded cheese to the beef mixture and stir well.2 tsp taco or chili seasoning, 4 oz. cream cheese, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 1 cup taco sauce, 1½ cups shredded Mexican blend cheese or Colby Jack, 3 tbsp chopped fresh cilantro
- Cook 2-3 minutes, over medium-low heat, until mixture is hot and cheese has melted. Remove from heat.
- Pour ¼ cup taco sauce into the prepared casserole dish.
- Fill each pasta shell with 2 tbsp beef/cheese mixture and place the shells into the prepared dish on top of the sauce.
- Pour the remaining ½ cup taco sauce around and in-between the shells.
- Cover and bake 20 minutes.
- Remove the dish from the oven, uncover, and sprinkle with crushed corn chips. Sprinkle the remaining cheese on top and bake about 10-15 minutes or until the cheese melts.1 cup crushed corn chips
- Garnish with sour cream, cilantro, and sliced green onions. Enjoy!garnishes: sour cream, cilantro, scallions or green onions
Nutrition
Calories: 432kcal | Carbohydrates: 28g | Protein: 27g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 1105mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Vitamin A: 749IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 3mg