Mexican Stuffed Shells are a delightful fusion of Italian and Mexican cuisines, bringing together the comforting flavors of cheesy stuffed pasta with the bold, spicy notes of tacos. This dish features jumbo pasta shells filled with a savory ground beef and cream cheese mixture, topped with salsa, taco sauce, and a blend of cheddar and Monterey Jack cheeses. Baked to perfection, these stuffed shells are a crowd-pleaser and perfect for a family dinner or gathering. Serve with fresh green onions, sour cream, and additional salsa for an extra burst of flavor.
Ingredients
- For the Stuffed Shells:
- 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, shredded
- 1 cup Monterey Jack cheese, shredded
- For Toppings:
- 3 green onions, sliced
- Sour cream
Instructions
- Prepare the Ground Beef Mixture:
- Preheat oven to 350°F.
- In a skillet, brown the ground beef over medium heat. Add the taco seasoning and prepare according to the package directions. Add the cream cheese, cover, and simmer until the cheese is melted. Stir until well combined. Set aside and let cool completely.
- Cook the Pasta Shells:
- While the beef is cooking, cook the pasta shells according to package directions. Drain the shells and set them out individually on a cutting board or baking sheet to prevent them from sticking together.
- Assemble the Dish:
- Pour 1 1/2 cups of salsa into the bottom of a 9×13-inch baking dish. Stuff each pasta shell with 1-2 tablespoons of the beef mixture and place them in the baking dish, open side up.
- Bake the Shells:
- Evenly cover the shells with 1 cup of taco sauce. Cover the dish with foil and bake in the preheated oven for 15-20 minutes.
- Add the Cheese:
- After 15-20 minutes, remove the foil and sprinkle the shredded cheddar and Monterey Jack cheeses over the shells. Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the dish from the oven and top with sliced green onions. Serve with a dollop of sour cream and extra salsa on the side.
Tips
- Ground Beef: For a leaner option, you can use ground turkey instead of beef.
- Cheese Variety: Feel free to experiment with different types of cheese, such as Pepper Jack for an extra kick.
- Toppings: Add other toppings like chopped olives, diced tomatoes, or fresh cilantro for additional flavor and texture.
- Make-Ahead: You can prepare the stuffed shells in advance, refrigerate them, and bake them when ready to serve. Just add a few extra minutes to the baking time if baking straight from the fridge.
This Mexican Stuffed Shells recipe is a perfect blend of two beloved cuisines, offering a unique and delicious meal that will be a hit at any dinner table. Enjoy the creamy, cheesy, and spicy goodness in every bite!
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