Mexican Stuffed Shells freeze well as a casserole and can be made ahead of time. This is a great stuffed shell recipe stuffed with seasoned taco beef and topped with taco sauce and cheese. This recipe so easy and loved by the whole family!

Mexican Stuffed Shells

I may earn commissions for purchases made through links on this post.

 

MEXICAN STUFFED SHELLS

We’ve been eating a whole lot of chicken, fish, and veggies at our house lately. When my 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 brainstorming.

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

 

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.

 

 
Mexican Stuffed Shells
Stuff your shells with the taco mixture. Traditional stuffed shells have ricotta cheese in them but this version does not.

Mexican Stuffed Shells

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
Sprinkle some cheese on top and bake!
Mexican Stuffed Shells

HOW TO COOK FROM FROZEN

If you do freeze these shells the best way is to thaw the casserole in the fridge overnight. You can bake these from frozen but it isn’t ideal.

Mexican Stuffed Shells

OTHER MEXICAN RECIPES

Mexican Stuffed Shells

Mexican Stuffed Shells

4.37 from 36 votes
Mexican Stuffed Shells freeze well as a casserole and can be made ahead of time. This is a great stuffed shell recipe stuffed with seasoned taco beef and topped with taco sauce and cheese.

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 shells

Ingredients

  • 1 pound ground beef, (or ground turkey)
  • 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:

Instructions
 

  • Preheat oven to 350°.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Source: The Way to His Heart
Cuisine: Mexican
Course: Main Course
Author: Christy Denney
Mexican Stuffed Shells
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
See Full Bio