Description
This Mexican Stuffed Shells recipe features jumbo pasta shells filled with a savory mixture of ground beef, cream cheese, spices, and fresh herbs, baked to perfection with melted cheese and a crunchy corn chip topping. The dish is bursting with Tex-Mex flavors, ideal for family dinners or gatherings.
Ingredients
Scale
Pasta Shells
- 12 uncooked jumbo pasta shells
Filling
- 1 tbsp canola or vegetable oil
- 1 medium onion, finely chopped
- 1 jalapeño pepper, stem, ribs & seeds removed, finely chopped
- 1 lb lean ground beef (ground turkey or chicken can also be used)
- 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
- 1 cup taco sauce, divided (mild or spicy, enchilada sauce also works)
- 1½ cups shredded Mexican blend cheese or Colby Jack, divided
Topping & Garnishes
- 1 cup crushed corn chips (such as Fritos)
- Sour cream, for garnish
- Fresh cilantro, for garnish
- Scallions or green onions, sliced, for garnish
Instructions
- Preheat Oven: Heat the oven to 350°F and spray a 2-quart casserole dish with cooking spray to prepare for baking.
- Cook Pasta Shells: Cook the jumbo pasta shells to al dente following the package directions. Drain and rinse with cool water, then lay shells open-side down on a paper towel to dry while preparing the filling.
- Sauté Vegetables: Heat a large skillet over medium heat. Add oil, chopped onion, and jalapeño, cooking for 4-5 minutes until translucent and fragrant. Transfer to a paper towel to drain excess moisture.
- Cook Ground Beef: In the same skillet, add the ground beef and cook, breaking it apart, until lightly browned. Small amounts of rendered fat can remain.
- Prepare Filling: To the beef, add taco seasoning, cream cheese, salt, black pepper, 1 tablespoon of cilantro, ¼ cup taco sauce, and ½ cup of shredded cheese. Stir well to combine.
- Melt Cheese: Cook the beef mixture over medium-low heat for 2-3 minutes until hot and cheese is melted. Remove from heat.
- Assemble Dish: Pour ¼ cup taco sauce into the bottom of the prepared casserole dish.
- Stuff Shells: Fill each pasta shell with about 2 tablespoons of the beef and cheese mixture, placing the shells seam side up on top of the taco sauce in the dish.
- Add Sauce: Pour the remaining ½ cup taco sauce evenly around and between the stuffed shells.
- Bake Covered: Cover the casserole with a lid or foil and bake for 20 minutes at 350°F.
- Add Toppings and Finish Baking: Remove the cover, sprinkle the crushed corn chips and remaining 1 cup shredded cheese over the shells, then bake uncovered for an additional 10-15 minutes or until cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with sour cream, fresh cilantro, and sliced green onions. Serve warm and enjoy!
Notes
- For a lighter option, substitute ground turkey or chicken instead of beef.
- Adjust the spiciness by choosing mild or spicy taco sauce and adjusting jalapeño quantity.
- Ensure pasta shells are dried well after cooking to prevent fillings from becoming watery.
- Leftovers can be refrigerated for 2-3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute the beef with cooked lentils or a plant-based meat alternative.
