Mexican Stuffed Shells are a fun twist on the classic stuffed pasta, with a flavorful filling made of seasoned ground beef, cheese, and spices, all baked together in a savory enchilada sauce. They make for a comforting and satisfying dinner! Here’s a delicious recipe for you:
Mexican Stuffed Shells Recipe
Ingredients:
- 12-16 jumbo pasta shells
- 1 lb ground beef (you can also use ground turkey or chicken)
- 1 small onion, diced
- 1 packet taco seasoning (or homemade seasoning blend)
- 1 can (10 oz) diced tomatoes with green chilies (like Ro*Tel)
- 1 can (8 oz) tomato sauce
- 1/2 cup sour cream
- 2 cups shredded Mexican blend cheese (or cheddar cheese)
- 1/2 cup chopped green onions (optional, for garnish)
- Fresh cilantro (optional, for garnish)
- 1 can (10 oz) red enchilada sauce (or your favorite salsa)
Instructions:
- Cook the pasta shells:
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. Drain and set them aside to cool slightly.
- Prepare the filling:
- While the pasta shells cook, heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks (about 6-8 minutes).
- Add the diced onion to the skillet and cook until softened, about 3-4 minutes.
- Stir in the taco seasoning, diced tomatoes with green chilies, and tomato sauce. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
- Stuff the pasta shells:
- Once the beef mixture has cooled a bit, stir in the sour cream to make it creamy.
- Stuff each cooked pasta shell with a generous amount of the beef mixture. Use a spoon to fill them all, and place the stuffed shells in a lightly greased 9×13-inch baking dish.
- Assemble the dish:
- Pour the enchilada sauce evenly over the stuffed shells.
- Sprinkle the shredded cheese over the top, covering the shells.
- Bake:
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for about 20 minutes.
- After 20 minutes, remove the foil and bake for another 5-10 minutes until the cheese is melted and bubbly.
- Serve:
- Remove the stuffed shells from the oven and let them cool slightly before serving.
- Garnish with chopped green onions and fresh cilantro if desired.
Tips:
- Make it spicier: If you like a little heat, add some chopped jalapeños or a dash of hot sauce to the beef mixture.
- Add beans: For extra fiber and flavor, you can mix in a can of drained black beans or pinto beans into the beef mixture.
- Vegetarian version: Substitute the ground beef with sautéed vegetables like zucchini, corn, and black beans, or use plant-based ground meat.
These Mexican Stuffed Shells are flavorful, cheesy, and packed with all the delicious tastes of Mexican cuisine. They’re perfect for a family dinner or a fun twist on Taco Tuesday! Let me know if you need any adjustments to the recipe or more ideas!