Mexican Stuffed Pasta Shells
Transform your dinner routine with these irresistible Mexican Stuffed Pasta Shells, a fusion of Italian comfort food and bold Mexican flavors. This crowd-pleasing recipe features jumbo pasta shells stuffed with a zesty blend of seasoned ground beef, black beans, and creamy cheese, all smothered in savory red enchilada sauce and topped with a gooey melted Mexican cheese blend. Perfect for weeknight dinners or entertaining guests, this dish combines the hearty textures of pasta with the familiar spices of taco night. Garnished with green onions, sour cream, and fresh cilantro, these stuffed shells are as visually stunning as they are delicious. Ready in just 50 minutes and packed with vibrant flavors, this easy, oven-baked recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1 pound Ground beef
- 1 packet Taco seasoning
- 1 cup Black beans, drained and rinsed
- 0.5 cup Corn kernels, drained (optional)
- 4 ounces Cream cheese, softened
- 2 cups Shredded Mexican cheese blend
- 3 stalks Green onions, chopped
- 1 cup Red enchilada sauce
- 0.5 cup Sour cream (optional, for garnish)
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess fat.
Add the taco seasoning and a splash of water to the skillet with the beef. Stir well to coat the meat evenly and cook for another 2-3 minutes.
Remove the skillet from heat and mix in the black beans, corn (if using), and cream cheese. Stir until the cream cheese is fully melted and incorporated.
Lightly grease a 9x13-inch baking dish and spread an even layer of enchilada sauce across the bottom.
Stuff each cooked pasta shell with the beef mixture and place them in the prepared baking dish, seam side up.
Sprinkle the shredded Mexican cheese blend evenly over the stuffed shells.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Once baked, remove the dish from the oven and let it rest for 5 minutes.
Top the shells with chopped green onions, sour cream, and fresh cilantro as desired before serving.
Nutrition Facts
Calories |
4214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.0 g | 387% | |
| Saturated Fat | 154.1 g | 770% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 10972 mg | 477% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 26.4 g | ||
| Protein | 233.3 g | 467% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3870 mg | 298% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2923 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
