Steak Fajita Stuffed Shells
Take your Tex-Mex cravings to the next level with these irresistible Steak Fajita Stuffed Shells! This fusion recipe combines the bold, smoky flavors of classic fajitas with the comfort of baked pasta. Flank steak is perfectly seared, then tossed with sautéed bell peppers, onions, and a creamy blend of Mexican cheeses, cream cheese, and fire-roasted tomatoes. Stuffed into tender jumbo pasta shells, the filling is baked to perfection, creating a dish that’s cheesy, flavorful, and crowd-pleasing. Perfect for a family dinner or meal prep, these stuffed shells are topped with fresh cilantro and a squeeze of lime for a zesty finish. Elevate your pasta night with this satisfying and innovative twist on a favorite! Keywords: steak fajita stuffed shells, Tex-Mex pasta recipe, stuffed shells recipe, easy baked pasta, cheesy stuffed shells.
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Recipe Information
Ingredients
- 20 pieces jumbo pasta shells
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 piece red bell pepper, thinly sliced
- 1 piece green bell pepper, thinly sliced
- 1 piece yellow onion, thinly sliced
- 2 cloves minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup shredded Mexican cheese blend
- 4 ounces cream cheese, softened
- 0.5 cup sour cream
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 2 tablespoons chopped fresh cilantro
- 1 piece lime, juiced
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, then drain and set aside to cool.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the flank steak with half the cumin, chili powder, smoked paprika, salt, and black pepper.
Sear the steak on both sides until medium-rare, about 3-4 minutes per side. Remove from the skillet, let rest for 5 minutes, then slice into thin strips or small cubes.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the red bell pepper, green bell pepper, and onion until softened, about 5 minutes.
Add the minced garlic, remaining cumin, chili powder, and smoked paprika to the skillet. Cook for another minute until fragrant.
In a large mixing bowl, combine the cooked vegetables, steak, cream cheese, shredded Mexican cheese blend, sour cream, fire-roasted diced tomatoes, and lime juice. Stir well to form the filling.
Spread a thin layer of the filling mixture at the bottom of a 9x13-inch baking dish.
Stuff each cooled pasta shell with 1-2 tablespoons of the steak fajita filling and place them in the baking dish, open side up.
Once all shells are stuffed and placed neatly in the dish, cover with any remaining filling and sprinkle extra shredded Mexican cheese on top if desired.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot.
Nutrition Facts
Calories |
3348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.4 g | 301% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 5395 mg | 235% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 42.0 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 2170 mg | 167% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3223 mg | 69% | |
*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.
