Mexican Stuffed Shells Recipe

Name: Mexican Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 tablespoon olive oil, plus more for oiling baking dish; 1/2 medium red onion, small diced; 1 garlic clove, chopped; 1 lb ground beef; 2 tablespoons taco seasoning; 1/4 teaspoon kosher salt; 1 1/2 cups chunky salsa, black bean and corn if available; 4 ounces cream cheese, cut into pieces; 1/4 cup grated cheddar cheese, plus 1 cup for topping; 1/4 cup grated monterey jack cheese, plus 1 cup for topping; 1 cup red enchilada sauce; 24 jumbo pasta shells, cooked; 1 1/2 - 2 cups fresh pico de gallo (for garnish); 1/2 cup cilantro leaf (for garnish); sour cream (optional topping)

Servings: persons

1 tablespoon olive oil, plus more for oiling baking dish
1/2 medium red onion, small diced
1 garlic clove, chopped
1 lb ground beef
2 tablespoons taco seasoning
1/4 teaspoon kosher salt
1 1/2 cups chunky salsa, black bean and corn if available
4 ounces cream cheese, cut into pieces
1/4 cup grated cheddar cheese, plus 1 cup for topping
1/4 cup grated monterey jack cheese, plus 1 cup for topping
1 cup red enchilada sauce
24 jumbo pasta shells, cooked
1 1/2 - 2 cups fresh pico de gallo (for garnish)
1/2 cup cilantro leaf (for garnish)
sour cream (optional topping)

1
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
2
Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
3
Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
4
Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, plus more for oiling baking dish, 1/2 medium red onion, small diced, 1 garlic clove, chopped, 1 lb ground beef, and more.

Yes, Mexican Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Stuffed Shells

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