This Mexican Stuffed Shells recipe combines cheesy taco-seasoned beef stuffed in pasta shells, baked with enchilada sauce and gooey cheese. It’s a comforting, easy Mexican dinner that’s always a hit-perfect for a cozy weeknight dinner or feeding a crowd!

How to make Mexican Stuffed Shells

Ingredients

• 1 pound ground beef
• 1 package low-sodium taco seasoning
• 4 ounces cream cheese
• 20 jumbo pasta shells, (about 6 ounces)
• 1 1/2 cups salsa
• 1 cup taco sauce
• 1 cup cheddar cheese, (or just use all of one kind of cheese)
• 1 cup Monterrey jack cheese
• For toppings:
• 3 green onions
• Sour cream

Directions

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 15-20 minutes.
5. After 15-20 minutes, add shredded cheese and bake for 5-10 more minutes with the foil removed until cheese melts. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

Options:

• Feel free to swap out the ground beef with ground turkey.
• You can make this vegetarian by omitting the meat. Use quinoa, pinto beans, or black beans instead with the cream cheese.
• Bring the heat– jalapenos, diced green chiles, and hot sauce are all good additions to the meat mixture AND as toppings.

Storage Tips for Leftovers

Since these delicious Mexican stuffed shells are just as tasty reheated, here are some storage tips to ensure freshness.

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze assembled (but unbaked) shells or leftovers in a freezer-safe container for up to 3 months.
• To Reheat: Microwave in 30-second intervals or bake at 350°F until heated through.

Sides to serve with Mexican Stuffed Shells

Authentic Mexican Rice

Homemade Refried Beans