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Three Cheese Mexican Shells

A cheesy, taco-seasoned stuffed pasta bake topped with melted Monterey Jack and cheddar.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1 pound lean ground beef
  • 16 jumbo shells jumbo pasta shells
  • 1 ounce taco seasoning package
  • 4 ounces cream cheese
  • 8 ounces corn can, drained
  • 8 ounces black beans can, drained and rinsed
  • 1 1/2 cups salsa
  • 1 cup taco sauce
  • 1 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded
  • green onions for topping, optional
  • sour cream for topping, optional
  • olives for topping, optional
  • tomatoes for topping, optional

Instructions

  • Preheat the oven to 350°F (175°C).
  • Cook the jumbo shells in a large pot of boiling salted water according to package directions until al dente; drain in a colander and set aside.
  • In a large skillet over medium-high heat, cook the ground beef until no longer pink, breaking it up with a spatula; drain excess fat.
  • Reduce heat to medium, add the taco seasoning and cream cheese to the beef, and stir until the cream cheese is melted and the mixture is well combined.
  • Stir in the drained corn and drained, rinsed black beans until evenly distributed; remove from heat.
  • Spread the salsa evenly across the bottom of a 13 x 9 x 2-inch baking dish.
  • Stuff each cooked shell with a spoonful of the meat and bean mixture and arrange the stuffed shells in the baking dish on top of the salsa.
  • Pour the taco sauce evenly over the arranged shells; cover the dish with aluminum foil and bake for 30 minutes.
  • Remove the foil, sprinkle the Monterey Jack and cheddar cheeses over the shells, and return the dish to the oven uncovered for about 10 minutes until the cheese is melted and bubbly.
  • Top with green onions, sour cream, olives, and tomatoes if desired, then serve.

Equipment

  • Large Pot
  • 13 x 9 x 2-inch baking dish
  • Large Skillet
  • Spatula
  • Colander
  • Aluminum Foil

Notes

  • Use canned beans and corn drained thoroughly.
  • Make sure shells are al dente so they hold up while baking.
  • Use mild or hot taco seasoning to taste.
  • Shredded cheese can be pre-shredded or freshly shredded.