Mexican Stuffed Shells
Turn taco night into a pasta-inspired fiesta with these irresistible Mexican Stuffed Shells! Perfectly cooked jumbo pasta shells are generously stuffed with a creamy, cheesy ground beef and corn filling, seasoned with bold taco spices. Topped with tangy salsa and a gooey layer of melted Monterey Jack or Mexican blend cheese, this dish is baked to golden perfection for a comforting yet flavorful meal. With just 20 minutes of prep time, it's an easy-to-make dinner that’s perfect for weeknights or casual gatherings. Garnish with fresh cilantro and a dollop of sour cream for a vibrant, crowd-pleasing finish. Bursting with Mexican flavors, this fusion recipe is sure to impress!
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Recipe Information
Ingredients
- 16 pieces jumbo pasta shells
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup water
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 cup corn kernels (canned, drained or frozen, thawed)
- 1.5 cups salsa
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 2 tbsp chopped fresh cilantro (optional for garnish)
- 0.5 cup sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the jumbo pasta shells according to the package instructions until just al dente. Drain and set them aside to cool slightly.
In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up with a wooden spoon.
Add the taco seasoning and water to the skillet with the beef. Stir to combine, then let it simmer for 2-3 minutes until the liquid reduces slightly.
Reduce the heat to low and stir in the cream cheese until fully melted and incorporated into the beef mixture. Remove the skillet from heat.
Add the shredded cheddar cheese and corn kernels to the skillet, mixing well. Set aside to cool slightly.
Spread 1/2 cup of salsa evenly across the bottom of the prepared baking dish.
Stuff each cooked pasta shell with the beef mixture and place them seam-side up in the baking dish in a single layer.
Pour the remaining 1 cup of salsa over the stuffed shells, making sure they are evenly coated.
Sprinkle the shredded Monterey Jack or Mexican blend cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro if desired and serve with sour cream on the side.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 346 mg | 27% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 460 mg | 10% | |
*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.
