Mexican Stuffed Shells

Mexican Stuffed Shells are a mouthwatering fusion of classic pasta and vibrant taco flavors. These jumbo pasta shells are filled with a savory ground beef mixture, seasoned with taco spices and salsa, then topped with melted Colby Jack cheese. Perfect for a hearty and flavorful dinner, these stuffed shells are a great way to enjoy the comforting texture of pasta with the bold taste of Mexican cuisine.

Why You’ll Love This Recipe

Mexican Stuffed Shells offer the best of both worlds: the familiar comfort of pasta and the bold, zesty flavors of taco filling. The combination of seasoned ground beef, savory salsa, and melty cheese stuffed inside pasta shells creates a satisfying dish that’s both filling and flavorful. This recipe is easy to make, perfect for a family dinner, and can be customized with your favorite taco toppings or sides. Whether you’re feeding a crowd or meal prepping for the week, this dish is sure to become a new favorite.

Ingredients

• 24 jumbo pasta shells, cooked according to package directions

• 2 pounds lean ground beef

• 1 cup finely diced sweet yellow onion

• 1 tablespoon fresh minced garlic

• 2 ounces mild taco seasoning

• 3/4 cup water

• 16 ounces mild salsa (your favorite brand)

• 2 1/2 cups shredded Colby jack cheese

• Taco sauce (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the jumbo pasta shells according to the package instructions and set aside.

2. Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with nonstick spray. Set it aside.

3. In a 3- to 4-quart saucepan, cook the ground beef, onion, and garlic over medium-high heat for 5 to 7 minutes, stirring often, until the ground beef is browned and no longer pink. If there’s excess grease, drain it off.

4. Lower the heat to medium-low, add the taco seasoning, water, and salsa. Stir until well combined and let simmer for 3 to 5 minutes, stirring occasionally.

5. Carefully spoon 3 tablespoons of the meat mixture into each cooked shell and place them in the prepared baking dish. Arrange the shells 5 across and 4 down, leaving a couple of shells empty.

6. Cover the baking dish with aluminum foil and bake for 20 minutes.

7. Remove the dish from the oven and evenly sprinkle the shredded Colby jack cheese over the stuffed shells. Return the dish to the oven (uncovered) and bake for an additional 10 minutes, or until the cheese is melted.

8. Allow the pan to rest for 5 minutes before serving. Garnish with taco sauce, if desired.

Servings and timing

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

• Servings: 20 jumbo shells

Variations

• Vegetarian: Substitute the ground beef with black beans, refried beans, or a combination of sautéed vegetables like zucchini, bell peppers, and corn for a vegetarian version.

• Spicy Kick: Add a chopped jalapeño or use a hot salsa for a spicier flavor.

• Cheese Variety: Try using a mix of cheese like cheddar, pepper jack, or Monterey Jack for a different twist on the flavor.

• Chicken: Swap the ground beef for shredded rotisserie chicken or ground turkey for a lighter alternative.

• Toppings: Top the baked stuffed shells with sour cream, guacamole, cilantro, or diced tomatoes for added freshness.

Storage/Reheating

• Storage: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual servings for 1-2 minutes until warm.

FAQs

Can I use a different kind of pasta?

Yes, you can substitute the jumbo pasta shells with other pasta shapes like manicotti or large cannelloni tubes.

Can I make this ahead of time?

Yes, you can assemble the stuffed shells a day ahead and store them in the refrigerator. When ready to bake, just pop them in the oven, adding a few extra minutes of cooking time if needed.

Can I freeze the stuffed shells?

Yes, you can freeze the assembled stuffed shells. Wrap them tightly with plastic wrap and foil and store in the freezer for up to 3 months. When ready to bake, thaw them in the fridge overnight and bake as directed.

How can I make this dish spicier?

To increase the spice level, use a hot salsa or add diced jalapeños or chili flakes to the meat mixture.

Can I use lean ground turkey instead of beef?

Yes, ground turkey is a great alternative and can be used in place of ground beef for a lighter version of this dish.

How do I prevent the shells from tearing when stuffing them?

Be gentle when stuffing the shells, and ensure they are completely cooled before filling to prevent the pasta from tearing. If they tear, you can still bake them as a “deconstructed” version!

Can I use homemade salsa instead of store-bought?

Absolutely! Homemade salsa will add a fresh, vibrant flavor to the dish. Just be sure to adjust the seasoning based on your preferred salsa recipe.

What can I serve with these stuffed shells?

These stuffed shells go great with a side salad, garlic bread, or a simple Mexican corn salad for a complete meal.

How can I make these shells dairy-free?

Use dairy-free cheese or omit the cheese entirely for a dairy-free version of the dish. You can also top them with dairy-free sour cream if desired.

How do I know when the stuffed shells are done baking?

The stuffed shells are done when the cheese is melted and bubbly, and the internal temperature of the filling reaches at least 165°F (74°C).

Conclusion

Mexican Stuffed Shells are a creative and delicious twist on traditional stuffed pasta. With flavorful ground beef, zesty salsa, and melted cheese, these shells make a hearty and satisfying meal that’s sure to please everyone at the table. Whether you’re serving them for a weeknight dinner or a weekend gathering, this dish is quick, easy, and packed with delicious taco-inspired flavors. Give it a try, and watch it become a family favorite!

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