Mexican Stuffed Shells
These Mexican Stuffed Shells are loaded with seasoned ground beef and creamy cream cheese, then smothered in enchilada sauce and plenty of melty cheese.
This easy, cheesy dinner combines Mexican-inspired flavors with tender jumbo pasta shells for a fun, family-friendly meal that’s perfect for busy weeknights.
Why This Recipe is a Winner!
- Easy to make – Simple ingredients and straightforward steps make this a great weeknight dinner.
- Family-friendly – Pasta, taco meat, and melted cheese are a combination both kids and adults can get excited about.
- Fun twist on taco night – You get all those taco-inspired flavors tucked inside tender jumbo pasta shells.
- Only 15 minutes of prep – Perfect when you want something impressive without spending all night in the kitchen.
- Great for leftovers – The shells reheat well for an easy lunch or dinner the next day.
- Easy to customize – Add your favorite taco toppings like sour cream, diced tomatoes, green onions, cilantro, or jalapeños before serving.
Prep Time:
15 minutes
Cook Time:
30 minutes
Yield:
Serves 5
Ingredients You'll Need:
- 1 lb. lean ground beef
- 6 ounces cream cheese
- 1 packet taco seasoning
- 12 ounces jumbo shell pasta
- 10 ounces enchilada sauce
- 1-1 ½ cups shredded fiesta blend cheese
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
Step By Step Instructions
STEP 1:
I boiled jumbo pasta shells according to the package directions and then rinsed them under cold water.
STEP 2:
I browned a pound of ground beef in a skillet and seasoned it with taco seasoning.
STEP 3:
I added some cream cheese to the skillet with the ground beef and stir until well combined.
STEP 4:
I spread some red enchilada sauce in the bottom of a baking dish.
STEP 5:
I stuffed the cooked pasta shells with the meat and cream cheese mixture and placed them in the baking dish.
STEP 6:
I poured red enchilada suace over the stuffed shells and topped them with shredded cheese.
STEP 7:
I placed the dish in the oven and baked until the cheese was fully melted.
Every bite of these Mexican Stuffed Shells is creamy, cheesy, saucy, and loaded with savory taco-seasoned beef wrapped in tender pasta.
Serve them hot and bubbling from the oven with your favorite taco toppings for a hearty comfort food dinner the whole family will devour.
If you are looking for a delicious baked pasta recipe the whole family will love, then you need to try these Mexican Stuffed Shells!
Frequently Asked Questions
Can I make Mexican Stuffed Shells ahead of time?
- Yes! Assemble the stuffed shells in the baking dish, cover tightly, and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time when cooking them straight from the refrigerator.
How do I keep the jumbo shells from tearing?
- Cook the shells just until al dente and handle them gently when draining and filling. Rinsing them under cold water also stops the cooking process and makes them easier to handle.
How should I store leftovers?
- Store leftover Mexican Stuffed Shells in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.
Mexican Stuffed Shells
These Taco Stuffed Shells combine tender jumbo pasta shells with seasoned ground beef and creamy cream cheesse, all smothered in enchilada sauce and plenty of melty cheese.
This easy, cheesy dinner is packed with Tex-Mex flavor and makes a fun, family-friendly twist on classic stuffed shells.
Ingredients
- 1 lb. lean ground beef
- 6 ounces cream cheese
- 1 packet taco seasoning
- 12 ounces jumbo shell pasta
- 10 ounces enchilada sauce
- 1-1 ½ cups shredded fiesta blend cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a 9x13 inch pan with nonstick spray.
- Boil the shell pasta, according to package directions. Once finished, rinse under cold water to cool the pasta.
- Meanwhile, brown the ground beef.
- Once browned, drain the excess grease.
- Return to the pan and add the taco seasoning, and the water from the package instructions.
- Cook 2-3 minutes until sauce thickens.
- Add in 6 ounces cream cheese, turn off the heat, and stir until well combined.
- Spoon a few spoonfuls of the enchilada sauce into the bottom of your 9x13, and spread it around to coat the bottom of the baking dish.
- Take the cooked pasta shells, and stuff them with a heaping tablespoon of the taco meat and cream cheese mixture. Place those into the baking dish.
- Pour the remaining enchilada sauce over top of the stuffed shells.
Sprinkle with shredded cheese. - Bake at 350 for about 15 minutes, until cheese is melted.
- Serve and enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 292Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 49mgSodium: 694mgCarbohydrates: 29gFiber: 2gSugar: 6gProtein: 12g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
