Mexican Stuffed Shells
This flavorful Mexican Stuffed Shells recipe is tasty taco meat stuffed pasta shells that are covered in enchilada sauce, salsa, and cheese and baked up hot and bubbling! Top them with your choice of taco garnishes for a stuffed shell that is full of great texture too. It's a delicious all-in-one-meal idea that's made for busy weeknights, lazy weekends, or just a simple Taco Tuesday!
- 8 ounces jumbo pasta shells
- 1 pound ground beef
- 1 small onion chopped
- 2 ounces taco seasoning 1 package
- 4 ounces cream cheese softened to room temperature
- 1 cup salsa
- 10 ounces green chile enchilada sauce
- 8 ounces Mexican blend shredded cheese
- shredded lettuce
- sour cream
- hot sauce
Boil and cook the jumbo pasta shells according to the package directions. Drain and cool them by running them under cold water. *Do this first so the shells have time to cool before filling.
While the pasta shells are cooking, brown the ground beef with the chopped onion until the beef is no longer pink. Make sure to break up the beef while it's browning into a crumble. Once, it is browned, drain off the fat and return the beef back to the skillet. Add the cream cheese and taco seasoning and mix thoroughly. If needed, add a tablespoon or two to thin the mixture if it gets too thick.
Take a tablespoon or two of the taco meat and stuff each pasta shell. Place stuffed shells into a 9x13 inch baking dish lightly sprayed with cooking oil. Repeat this process until the meat is gone and the baking dish is filled with stuffed shells.
Add the green chile enchilada sauce and salsa to a medium bowl and mix. Evenly pour this over the stuffed shells and cover the dish with foil.
Bake the Mexican stuffed shells at 350°F for 30 minutes. Then uncover the dish, sprinkle the Mexican shredded cheese blend on top, and bake the shells for an additional 10 minutes. Serve warm with your choice of toppings. We love to keep it simple with shredded lettuce and some sour cream or hot sauce. Enjoy!