Great choice! 🌮✨ Mexican Stuffed Shells are a delicious twist on classic Italian stuffed shells, combining pasta with bold Mexican flavors like taco-seasoned beef, salsa, and melty cheese. Here’s a tried-and-true recipe:
🌶️ Mexican Stuffed Shells Recipe
🧂 Ingredients:
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1 box (12 oz) jumbo pasta shells
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1 lb ground beef (or ground turkey)
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1 packet taco seasoning (or homemade – see below)
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1 cup salsa (chunky or smooth, your choice)
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1 cup ricotta cheese (optional, for creaminess)
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1½ cups shredded cheddar cheese
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1 cup shredded Monterey Jack or pepper jack cheese
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1 can (10 oz) enchilada sauce (red or green)
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Chopped green onions or cilantro (for topping)
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Sour cream, avocado, jalapeños (optional toppings)
🌮 Homemade Taco Seasoning (optional substitute):
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1 tbsp chili powder
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1 tsp cumin
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1 tsp paprika
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½ tsp onion powder
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½ tsp garlic powder
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½ tsp oregano
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Salt & pepper to taste
🔪 Instructions:
1. Cook the shells:
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Boil shells in salted water until just al dente (they’ll finish cooking in the oven). Drain and let cool slightly.
2. Cook the meat:
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In a large skillet, cook the ground beef until browned. Drain excess fat.
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Add taco seasoning and ½ cup water, then simmer for 5 minutes until thickened.
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Stir in ½ cup salsa and optional ricotta. Remove from heat.
3. Stuff the shells:
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Spoon the beef mixture into each shell and arrange them in a greased 9×13-inch baking dish.
4. Top & bake:
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Pour enchilada sauce evenly over the stuffed shells.
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Sprinkle with cheddar and Monterey Jack cheese.
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Cover with foil and bake at 375°F (190°C) for 25 minutes.
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Uncover and bake for an additional 5–10 minutes, until cheese is melted and bubbly.
5. Garnish & serve:
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Top with chopped green onions, cilantro, and any other desired toppings.
🍽️ Serving Suggestions:
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Serve with Mexican rice, refried beans, or a simple green salad.
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Leftovers reheat beautifully for up to 3 days!