Description

Mexican Stuffed Shells are a delicious fusion of Italian and Mexican cuisines. Tender jumbo pasta shells are stuffed with a flavorful filling of ground beef, cream cheese, and taco seasoning, then baked in a tangy taco sauce and topped with crispy corn chips and melty cheese. This crowd-pleasing dish is perfect for family dinners and special occasions alike.

Ingredients

Units Scale

For the Shells:

12 uncooked jumbo pasta shells
1 tablespoon canola or vegetable oil
1 medium onion, finely chopped
1 jalapeno pepper, stem, ribs & seeds removed, finely chopped
1 pound lean ground beef
2 teaspoons taco or chili seasoning
4 ounces cream cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh cilantro, divided
1 cup taco sauce, divided
1 1/2 cups shredded Mexican blend cheese or Colby Jack
1 cup crushed corn chips, such as Fritos

For Garnishes:

Sour cream
Chopped fresh cilantro
Sliced scallions (green onions)

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Instructions

Preheat and Prep the Dish:
Preheat your oven to 350°F and spray a 2-quart casserole dish with cooking spray.
Cook the Pasta Shells:
Boil the pasta shells until they are al dente, following the package instructions. Once cooked, drain and rinse them with cool water. Lay the shells open-side down on a paper towel to dry while preparing the filling.
Cook Onions and Jalapenos:
Heat a large skillet over medium heat and add the canola or vegetable oil. Sauté the chopped onion and jalapeno pepper until translucent and fragrant, about 4-5 minutes. Transfer the cooked vegetables to a paper towel.
Prepare the Beef Mixture:
Add the ground beef to the same skillet and cook, breaking it apart with a spoon, until lightly browned. If there is minimal fat in the pan, there’s no need to drain.
Add the taco seasoning, cream cheese, salt, black pepper, ¼ cup taco sauce, and ½ cup shredded cheese. Mix well and cook for another 2-3 minutes over medium-low heat until the mixture is thoroughly combined and the cheese melts. Remove from heat.
Assemble the Dish:
Pour ¼ cup taco sauce into the prepared casserole dish to coat the bottom. Stuff each pasta shell with about 2 tablespoons of the beef mixture and place them into the dish on top of the sauce.
Add Sauce and Bake:
Pour the remaining ¾ cup taco sauce around and in-between the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes.
Bake with Toppings:
Remove the dish from the oven, uncover it, and sprinkle the crushed corn chips and remaining cheese evenly on top. Return it to the oven, uncovered, for another 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the stuffed shells from the oven and garnish with sour cream, freshly chopped cilantro, and sliced scallions. Serve hot and enjoy!

Notes

Substitute ground turkey or chicken for beef if you prefer a leaner alternative.
Swap taco sauce with enchilada sauce or spicy salsa for a unique twist on flavor.
These shells can be assembled up to 8 hours in advance. Cover and refrigerate until ready to bake, increasing the bake time slightly to ensure they’re heated through.
Experiment with your favorite cheese. For an extra kick, try a habanero or spicy cheese blend.

Nutrition

Serving Size: 1 stuffed shell
Calories: 450
Sugar: 6g
Sodium: 920mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 21g
Cholesterol: 65mg