Mexican Stuffed Shells

These Mexican stuffed shells are a fun twist off of traditional Italian style stuffed shells, usually filled with a mixture of cheeses and topped with marinara sauce and again with mozzarella cheese. Instead these shells are filled with a ground beef and cream cheese mixture, cooked in a bath of enchilada sauce and salsa topped with cheddar cheese.

Mexican Stuffed Shells

Its also fun and delicious to eat your taco styled meal inside pasta shells instead of the typical tortilla.

Mexican Stuffed Shells

I know Nate and I both loved this meal because we both started with a few shells to eat and kept going back for one or two more probably another two or three times to enjoy their delicious flavors.

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Mexican Stuffed Shells

Ingredients

  • 1 pound ground beef
  • 1/2 cup yellow onion, diced
  • 2 TBS taco seasoning
  • 4 oz cream cheese
  • about 8 oz jumbo pasta shells (some may break - I used 21 shells total but cooked 25)
  • 10 oz enchilada sauce
  • 1 cup salsa
  • 1 1/4 cup cheddar cheese
  • 1/2 cup mozzarella cheese

Directions

  1. Bring a large pot of water to boil.
  2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
  3. Preheat your oven to 350 degrees.
  4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
  5. Drain the excess grease from the pan.
  6. Add in taco seasoning and stir to mix.
  7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
  8. Combine your enchilada sauce and salsa in a small bowl.
  9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
  10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
  11. Repeat until all shells or meat mixture is gone.
  12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
  13. Wrap pan in aluminum foil.
  14. Bake for 30 minutes.
  15. Remove foil and top with cheeses.
  16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
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Enjoy this delicious twist of Mexican stuffed shells topped with sour cream!

Mexican Stuffed Shells

4 Comments

  1. Oh wow! I may have just died and gone to Heaven. These look so fantastic! I want to make them now!

  2. Debbie young · · Reply

    These were delicious!!! My daughter loves pasta and Mexican food. So easy and fast. Thank you!!!!

  3. Amber Fronczak · · Reply

    What kind of salsa

    1. Any salsa that you like should work. I used pace medium salsa.

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