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Mexican Stuffed Shells

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Mexican stuffed shells combine the comforting texture of pasta with the bold, savory flavors of Mexican cuisine. This dish takes jumbo pasta shells and fills them with a creamy, spiced ground beef mixture, then tops them with salsa, taco sauce, and a melty cheese blend for a satisfying meal.

Perfect for family dinners, gatherings, or meal prep, these stuffed shells bring a delicious twist to traditional Italian pasta dishes. The combination of seasoned beef, rich cheese, and zesty sauce creates a crowd-pleasing favorite that’s easy to prepare and full of flavor.

Ingredients

Before getting started, gather all the necessary ingredients. Each component plays a key role in making these stuffed shells rich, cheesy, and flavorful.

Main Ingredients

  • 1 lb ground beef (or ground turkey) – A hearty, flavorful base for the filling.
  • 1 package low-sodium taco seasoning – Adds the perfect blend of spices.
  • 4 oz cream cheese – Gives the filling a creamy texture.
  • 20 jumbo pasta shells (about 6 oz.) – The perfect vessel for stuffing.
  • 1 ½ cups salsa – Provides a flavorful sauce base.
  • 1 cup taco sauce – Enhances the Mexican-inspired flavors.
  • 1 cup cheddar cheese – Melts beautifully for a gooey texture.
  • 1 cup Monterrey Jack cheese – Adds a smooth, mild cheesiness.

Toppings

  • 3 green onions (chopped) – Adds freshness and a mild onion bite.
  • Sour cream – Provides a cool, tangy contrast to the bold flavors.

Instructions

Follow these steps to create perfectly baked Mexican stuffed shells with a deliciously cheesy filling.

Step 1: Cook the Meat

  1. Preheat the oven to 350°F (175°C).
  2. Heat a pan over medium heat and cook the ground beef until browned.
  3. Stir in the taco seasoning and prepare according to the package instructions.
  4. Add the cream cheese, cover the pan, and let it melt.
  5. Stir everything until well combined, then set aside to cool.

Step 2: Cook the Pasta

  1. Boil a pot of water and cook the jumbo pasta shells according to package instructions.
  2. Drain the shells and arrange them separately on a baking sheet or cutting board to prevent sticking.

Step 3: Assemble the Shells

  1. Spread the salsa on the bottom of a 9×13-inch baking dish.
  2. Stuff each shell with about 1–2 tablespoons of the beef mixture and place them open-side up in the dish.
  3. Pour the taco sauce evenly over the shells.
See also  Festive Cranberry Turkey Stuffing Balls

Step 4: Bake

  1. Cover the dish with aluminum foil and bake for 15–20 minutes.
  2. Uncover, sprinkle the cheeses on top, and bake for another 5–10 minutes until melted.
  3. Remove from the oven and garnish with green onions.

Step 5: Serve

  1. Serve hot with sour cream and enjoy!

Cooking Tips

  • Let the meat mixture cool – This prevents the shells from becoming too soft when stuffing.
  • Use freshly grated cheese – Pre-shredded cheese contains anti-caking agents that affect melting.
  • Don’t overcook the pasta – Keep it slightly firm (al dente) since it will continue cooking in the oven.

Substitutions and Variations

  • Spicy Kick – Add diced jalapeños or a pinch of cayenne to the meat mixture.
  • Low-Carb Option – Substitute the pasta shells with zucchini boats.
  • Vegetarian Version – Replace ground beef with black beans or a plant-based meat alternative.
  • Gluten-Free – Use gluten-free pasta shells and check taco seasoning ingredients.

FAQs

1. Can I make this dish ahead of time?

Yes! Assemble the shells, cover, and refrigerate overnight. Bake when ready.

2. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

3. Can I freeze stuffed shells?

Yes! Freeze before or after baking in an airtight container for up to 3 months.

4. What can I serve with Mexican stuffed shells?

Try a side of Spanish rice, refried beans, or a fresh salad.

5. Can I use a different type of cheese?

Absolutely! Pepper Jack, mozzarella, or a Mexican cheese blend work well.

Nutritional Information

(Per serving, based on 6 servings)

  • Calories: ~450
  • Carbohydrates: ~40g
  • Protein: ~25g
  • Fat: ~20g
  • Sodium: ~800mg

Storage and Reheating

  • Refrigeration – Store in an airtight container for up to 3 days.
  • Freezing – Freeze before baking for best results.
  • Reheating – Bake at 350°F (175°C) until warmed through, or microwave in short bursts.

Conclusion

Mexican stuffed shells are a fun, flavorful twist on classic stuffed pasta. With a creamy, seasoned beef filling, rich sauce, and gooey melted cheese, this dish is an instant favorite. Whether for a casual dinner or meal prep, these shells bring comfort and bold flavors to the table.

Try this recipe today and enjoy a delicious fusion of Italian and Mexican cuisine!

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