Description
These Mexican Stuffed Shells are a delicious and comforting baked pasta dish filled with seasoned ground beef, cream cheese, and Mexican spices, topped with melted cheese and crunchy corn chips. Perfect for a flavorful family dinner with a Mexican twist.
Ingredients
Scale
Shells and Sauce
- 12 uncooked jumbo pasta shells
- 1 cup taco sauce (divided, mild or spicy, enchilada sauce also works)
- 1 tbsp canola or vegetable oil
Beef Filling
- 1 medium onion (finely chopped)
- 1 jalapeño pepper (stem, ribs & seeds removed, finely chopped)
- 1 lb. lean ground beef (ground turkey or chicken also work)
- 2 tsp taco or chili seasoning
- 4 oz. cream cheese
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp chopped fresh cilantro (divided)
- 1½ cups shredded Mexican blend cheese or Colby Jack (divided)
Toppings
- 1 cup crushed corn chips (such as Fritos)
- Garnishes: sour cream, cilantro, scallions or green onions
Instructions
- Preheat Oven: Heat the oven to 350°F and spray a 2-quart casserole dish with cooking spray to prevent sticking.
- Cook Pasta Shells: Cook the jumbo pasta shells to al dente according to package directions; drain and rinse under cool water. Lay the shells open-side down on paper towels to dry while preparing the filling.
- Sauté Vegetables: Heat a large skillet over medium heat, add oil, chopped onion, and diced jalapeño. Cook, stirring occasionally for 4-5 minutes until vegetables are translucent and fragrant. Remove and drain on paper towels.
- Brown Ground Beef: In the same skillet, add ground beef and cook over medium heat, breaking the meat apart, until lightly browned. Drain excess fat if more than a small amount remains.
- Mix Filling Ingredients: Add taco seasoning, cream cheese, salt, black pepper, 1 tablespoon chopped cilantro, ¼ cup taco sauce, and ½ cup shredded cheese to the beef. Stir well to combine.
- Melt Cheese in Filling: Cook the beef mixture over medium-low heat for 2-3 minutes until hot and cheese has melted. Remove from heat.
- Prepare Casserole Base: Pour ¼ cup taco sauce into the bottom of the prepared casserole dish.
- Fill Pasta Shells: Using about 2 tablespoons of the beef and cheese mixture, fill each cooked pasta shell and arrange them open side up in the casserole dish over the sauce.
- Add More Sauce: Pour the remaining ½ cup of taco sauce evenly around and in between the filled shells.
- Bake Covered: Cover the casserole dish and bake in the preheated oven for 20 minutes.
- Add Toppings and Finish Baking: Remove the casserole from the oven, uncover, and sprinkle crushed corn chips evenly over the top. Then sprinkle the remaining shredded cheese on top. Return to the oven and bake for 10-15 minutes more until cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with sour cream, fresh cilantro, and sliced scallions or green onions. Serve immediately and enjoy!
Notes
- To make this recipe lighter, substitute ground turkey or chicken for the ground beef.
- You can use enchilada sauce instead of taco sauce for a different flavor profile.
- If you prefer less spice, omit the jalapeño or use a milder chili.
- Make sure not to overcook the pasta shells to avoid mushiness after baking.
- For a vegetarian version, substitute the ground beef with cooked lentils or plant-based meat alternatives.
