Introduction

Looking for a delicious recipe that’s both easy and impressive? This Mexican Stuffed Shells is exactly what you need! With its perfect blend of flavors and simple preparation, this dish is ideal for weeknight dinners or special occasions.

Let’s get started on creating this tasty masterpiece!

Of course! Mexican Stuffed Shells are a fantastic fusion dish that combines the comfort of Italian baked pasta with the vibrant, bold flavors of Mexican cuisine. It’s a crowd-pleasing family dinner that’s perfect for make-ahead meals.

Here’s a delicious and comprehensive recipe.

Mexican Stuffed Shells

Think of this as a deconstructed, pasta-based enchilada. Tender jumbo pasta shells are stuffed with a spicy, cheesy filling, smothered in enchilada sauce, and baked until bubbly.

Prep Time: 30 minutes
Cook Time: 30 minutes
Bake Time: 25 minutes
Servings: 6-8

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Ingredients

For the Shells & Filling:

· 1 box (12 oz) jumbo pasta shells (about 30-35 shells)
· 1 tablespoon olive oil
· 1 lb ground beef (or ground turkey/chicken)
· 1 small yellow onion, finely chopped
· 3 cloves garlic, minced
· 1 packet (1 oz) taco seasoning
· 1 cup water (as called for on taco seasoning packet)
· 4 oz cream cheese, softened
· 1 (15 oz) can black beans, rinsed and drained
· 1 cup frozen corn, thawed
· 1 (4 oz) can diced green chiles
· 2 cups shredded Mexican blend cheese, divided
· Salt and pepper to taste

For the Assembly & Topping:

· 1 (28 oz) can red enchilada sauce (mild, medium, or hot)
· Cooking spray
· For garnish: chopped fresh cilantro, diced tomato, sliced jalapeño, sour cream, avocado

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Instructions

1. Cook the Pasta Shells

· Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente (they should still have a slight bite, as they will soften more in the oven).
· Drain carefully and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking and set aside.

2. Prepare the Filling

· While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft. Drain off any excess grease.
· Add the minced garlic and cook for one more minute until fragrant.
· Stir in the taco seasoning and 1 cup of water. Bring to a simmer and cook for 3-4 minutes, until the liquid has mostly reduced.
· Reduce the heat to low. Add the softened cream cheese and stir until it’s completely melted and incorporated into the meat mixture.
· Remove the skillet from the heat. Stir in the black beans, corn, diced green chiles, and 1 ½ cups of the shredded cheese. Mix until everything is well combined. Season with salt and pepper to taste.

3. Assemble the Casserole

· Preheat your oven to 350°F (175°C).
· Spread ½ cup of the enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
· Using a spoon or a small cookie scoop, carefully fill each cooked pasta shell with the meat and cheese mixture. Place each stuffed shell in a single layer in the prepared baking dish, open-side up.
· Pour the remaining enchilada sauce evenly over the top of all the stuffed shells, making sure they are well-covered.
· Sprinkle the remaining ½ cup of shredded cheese over the top.

4. Bake and Serve

· Cover the dish with foil and bake for 20 minutes.
· Remove the foil and bake for another 5-10 minutes, or until the cheese is completely melted and bubbly.
· Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.
· Garnish with your favorite toppings like fresh cilantro, diced tomato, a dollop of sour cream, and sliced avocado.

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Pro Tips & Variations

· Prevent Breaking: Be gentle when handling the cooked shells. Rinsing them with cool water makes them less fragile.
· Make-Ahead Magic: You can assemble the entire casserole up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold from the fridge.
· Freezer-Friendly: Assemble the casserole (unbaked) in a freezer-safe dish. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
· Spice Level: Control the heat by choosing mild, medium, or hot enchilada sauce and taco seasoning. Add a pinch of cayenne pepper to the filling for more kick.
· Vegetarian Version: Omit the ground beef and use a “meaty” substitute like 1 cup of cooked quinoa or 12 oz of plant-based ground “meat.” You could also add sautéed diced zucchini or mushrooms.
· Creamier Filling: Substitute 1 cup of ricotta cheese for the cream cheese for a different creamy texture.

This dish is always a hit and is guaranteed to become a new family favorite. Enjoy

Conclusion

Congratulations on making this delicious Mexican Stuffed Shells! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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