Mexican Stuffed Shells

I made these the other night, seek actually the same evening I made the Pumpkin Deliciousness Cake. This was a very tasty dish! They were very similar to the Taco Pasta I made a while back, which I love.

I’m still sick, but getting better! My sister and I both slept all day and are on the mend! I’m hoping that I can get back to baking and start on some more of my Christmas shopping and crafting. I have several crafts I’m planning on doing, including some adorable ornaments, table center piece, and knitting! I’ll be sharing those, as well as all the baking I’m doing, in the next couple of weeks. Speaking of which, tomorrow I am going to post about my experience with the Great Food Blogger Cookie Swap! I’ll explain all of that tomorrow, as well as share an amazingly tasty recipe you won’t want to miss!

But here are the stuffed shells as promised :)

Start by preparing some beef just as you would if you were making tacos (follow the directions on the taco seasoning packet).

Add some cream cheese!

Cook up some pasta shells. JUMBO pasta shells :)

Lay out the shells so they can cool.

On the bottom of a glass 8 by 11 or 9 by 13 baking dish, spread out 2 cups of salsa.

Stuff the shells with the beef/cream cheese mixture and put them in the dish with the salsa on the bottom.

I didn’t even know there was such a thing as taco sauce! But apparently there is. Pour that over the stuffed shells and bake in the oven, covered with aluminum foil.

Take the foil off and cover the shells with cheese. Cook the shells another 10-15 minutes until the cheese is all bubbly and melted.

Serve them up and enjoy!

Which did I like better, these or the Taco Pasta shells? I would say probably the taco pasta just because it’s a little faster to make and I liked how they tasted a little better. But that’s just me! These shells were really fun to stuff and eat. Try both and see which you like best :)

Mexican Stuffed Shells


  • ?1 lb. ground beef
  • ?1 package low-sodium taco seasoning
  • ?4 oz. cream cheese
  • 14-16 jumbo pasta shells
  • 1.5 cup salsa
  • ?1 cup taco sauce
  • ?1 cup cheddar cheese
  • 1 cup monterey jack cheese
  • ?Optional toppings: sour cream, green onions, more salsa


  1. Preheat oven to 350° and boil water in a pot to cook the shells.
  2. Brown the ground beef. Add the taco seasoning and prepare according to package directions (it probably says to add some water or some such, depending on the brand of seasoning).
  3. Add the cream cheese, cover the pan and simmer until the cheese is melted. Stir together until well blended. Set aside.
  4. While the meat mixture is cooling, cook the shells in the boiling water according to package directions. Drain the shells and set out on a cutting board.
  5. pour salsa on the bottom of a 8 by 11 or 9 by 13 baking dish. Stuff each shell with the meat mixture and place them on top of the salsa, open side up. Cover the shells with taco sauce.
  6. Cover the pan with foil and cook for 30 minutes.
  7. After 3o minutes, add the shredded cheese on top of the shells and bake for 10-15 more minutes (without the foil) until the cheese is melted and bubbly.

Source: The Way to His Heart


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