Mexican Stuffed Shells

If you’re looking for a comforting dish that packs a flavorful punch, look no further than Mexican Stuffed Shells! These delightful pasta shells are generously filled with a savory mixture of seasoned ground beef (or turkey), creamy cheese, and zesty salsa, all topped off with a melty layer of cheese. This dish is not only delicious but also incredibly satisfying, making it perfect for weeknight dinners or special gatherings. Let’s dive into how you can create this mouthwatering meal in your own kitchen!

What You’ll Love About This Recipe

– **Flavor Explosion**: The combination of taco seasoning, cream cheese, and salsa creates an irresistible taste that will have everyone coming back for seconds.
– **Cheesy Goodness**: With two types of cheese melted on top, each bite is a gooey delight.
– **Easy to Make**: Even if you’re a novice cook, this recipe is straightforward and comes together quickly.
– **Customizable**: Feel free to swap out ingredients based on your preferences, like using ground turkey or adding extra veggies.

What to Buy

• 1 pound ground beef or ground turkey
• 1 package low-sodium taco seasoning
• 4 ounces cream cheese
• 20 jumbo pasta shells (about 6 ounces)
• 1 1/2 cups salsa
• 1 cup taco sauce
• 1 cup cheddar cheese
• 1 cup Monterey Jack cheese
• 3 green onions
• Sour cream (for serving)

Kitchen Gear Checklist

• Large Pot: For boiling the jumbo pasta shells.
• Skillet: To cook the ground meat and mix in the seasonings.
• Baking Dish: To assemble and bake the stuffed shells.
• Mixing Spoon: For combining the filling ingredients.
• Measuring Cups and Spoons: For precise ingredient measurements.

Mexican Stuffed Shells: From Prep to Plate

Step 1: Cook the Pasta

Begin by boiling a large pot of salted water. Once boiling, add the jumbo pasta shells and cook according to package instructions until they are al dente. Drain and set aside to cool slightly.

Step 2: Prepare the Filling

In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary. Stir in the low-sodium taco seasoning and cream cheese until well combined and creamy.

Step 3: Mix in Salsa

Add 1 cup of salsa to the meat and cream cheese mixture. Stir until the filling is well mixed and heated through. Remove from heat.

Step 4: Stuff the Shells

Preheat your oven to 350°F (175°C). Take each cooked pasta shell and carefully fill it with the meat mixture. Place the stuffed shells in a greased baking dish, opening side up.

Step 5: Add Sauces and Cheese

Once all the shells are filled and arranged in the baking dish, pour the remaining salsa and taco sauce over the top. Sprinkle the cheddar and Monterey Jack cheese evenly over the sauce.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 7: Garnish and Serve

While the Mexican Stuffed Shells are baking, chop the green onions. Once out of the oven, sprinkle the green onions over the cheesy top. Serve hot with a dollop of sour cream for extra creaminess.

Nutrition-Minded Tweaks

• Swap ground beef for ground turkey or chicken for a leaner option.
• Use low-fat cream cheese to reduce calories and fat.
• Add black beans or corn to the filling for extra fiber and nutrients.
• Top with avocado slices for a boost of healthy fats.

Errors to Dodge

• Don’t overcook the pasta shells; they should be al dente since they will continue cooking in the oven.
• Make sure to thoroughly mix the taco seasoning and cream cheese with the meat for an even flavor.
• Don’t skip the aluminum foil during the first part of baking; it keeps the shells moist.
• Be careful not to overfill the shells; they can burst while baking.

Storage Pro Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, or microwave individual servings for a quick meal. You can also freeze the stuffed shells before baking. Just cover the baking dish tightly with plastic wrap and foil. When you’re ready to bake, allow to thaw in the fridge overnight before cooking as per the instructions.

Questions People Ask

Can I make Mexican Stuffed Shells ahead of time?

Absolutely! You can prepare the stuffed shells up to a day in advance. Just cover and refrigerate until you’re ready to bake. It may require a few extra minutes in the oven if baking straight from the fridge.

What can I substitute for cream cheese?

If you’re looking for a substitute, you can use ricotta cheese for a different texture or Greek yogurt for a tangy taste. Just be sure to adjust the quantity as needed for consistency.

Can I make this dish vegetarian?

Yes! Simply replace the meat with a mixture of black beans, corn, and bell peppers for a hearty vegetarian option. Just season with taco seasoning to maintain that delicious flavor!

Is it okay to use pre-made taco sauce?

Yes, using pre-made taco sauce is perfectly fine! It can save you time and still deliver fantastic flavor. Just check the ingredients for any additives you might want to avoid.

Try These Next

• Cheesy Enchiladas
• Taco Bake
• Shrimp Tacos
• Mexican Quinoa Bowl

Let’s Eat

After all the preparation and baking, it’s time to dig into your delicious Mexican Stuffed Shells. This dish is not only an explosion of flavors but also a beautiful centerpiece for any dinner table. With each bite, you’ll experience the perfect balance of creamy, cheesy, and spicy goodness. Enjoy your culinary creation, and don’t forget to share with family and friends!