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Mexican Stuffed Shells Recipe

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4.1 from 2 reviews

A flavorful Mexican twist on classic stuffed pasta shells filled with seasoned ground beef, salsa, and melted Colby jack cheese. Perfectly baked for a comforting and crowd-pleasing dinner that combines easy preparation with bold Tex-Mex flavors.

  • Total Time: 1 hour
  • Yield: 20 servings

Ingredients

Shells

  • 24 jumbo pasta shells, cooked according to package directions

Filling

  • 2 pounds lean ground beef
  • 1 cup finely diced sweet yellow onion
  • 1 tablespoon fresh minced garlic
  • 2 ounces mild taco seasoning
  • ¾ cup water
  • 16 ounces mild salsa (your favorite brand)

Topping

  • 2½ cups shredded Colby jack cheese
  • Taco sauce, optional garnish

Instructions

  1. Cook the pasta shells: Prepare the jumbo shells according to the package directions until al dente. Drain and set aside to cool.
  2. Preheat the oven and prepare baking dish: Set your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with nonstick spray and keep it ready.
  3. Brown the ground beef mixture: In a 3 to 4 quart saucepan, add ground beef, diced onion, and minced garlic. Cook uncovered over medium-high heat for 5 to 7 minutes, stirring frequently, until the beef is thoroughly browned and no longer pink. Drain excess grease if necessary.
  4. Add seasonings and salsa: Reduce the heat to medium-low. Stir in the taco seasoning packets, water, and the salsa. Mix well and let the mixture simmer gently for 3 to 5 minutes, stirring often to combine flavors.
  5. Stuff the shells: Carefully spoon about 3 tablespoons of the meat mixture into each cooked shell. Arrange the filled shells in the prepared baking dish in 5 across and 4 down rows, leaving a couple of shells unfilled.
  6. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld the flavors.
  7. Add cheese and finish baking: Remove the foil and evenly sprinkle the shredded Colby jack cheese over the stuffed shells. Return the dish uncovered to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
  8. Rest and serve: Let the stuffed shells rest for 5 minutes out of the oven before optionally garnishing with taco sauce. Serve warm and enjoy.

Notes

  • Drain excess grease after browning the beef to keep the dish from being too oily.
  • Use mild salsa and taco seasoning for milder flavors, or adjust to your preferred spice level.
  • Jumbo shells can be substituted with large pasta shells if unavailable.
  • Leftover stuffed shells can be refrigerated and reheated in the oven covered with foil for best results.
  • For a vegetarian version, substitute ground beef with seasoned cooked lentils or a plant-based ground meat alternative.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/mexican-stuffed-shells-recipe/