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Mexican Stuffed Shells


This Mexican shell recipe is jumbo pasta stuffed with taco meat, then covered with cheese and baked to perfection. A fun twist on classic stuffed shells the whole family will love!


  • 1 lb ground beef
  • 1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
  • 1 (4 ounce) package cream cheese
  • 14 -16 large pasta shells
  • 1 cup salsa
  • 1 cup taco sauce (NOT enchilada sauce)
  • 1 cup cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded
  • 1 1/2 cups tortilla chips, crushed (optional)
  • 3 green onions, chopped
  • 1 cup sour cream


  1. Preheat oven to 350 degrees.
  2. in a frying pan cook minced meat; Add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese melts. Mix well. Set aside and cool completely.
  3. While ground beef is cooking, cook pasta crusts according to directions; sink. Lay the shells individually on a baking sheet so they don’t stick together.
  4. Pour the sauce into the bottom of a 9″ x 13″ baking pan. Stuff each crust with the meat mixture and place the crust on an open-sided plate. Cover the shells with taco sauce. Cover with tin foil and bake for 30 minutes.
  5. After 30 minutes, add the grated cheese and bake for another 10-15 minutes, removing the tin foil. Stir in green onions and serve with sour cream and/or more sauce.