Mexican Stuffed Shells
If you’ve been around here a while, you already know I’m a card-carrying member of the “any excuse to eat tacos” club. These Mexican Stuffed Shells are proof of that. It’s pasta night meets taco night—a quick, cheesy, family-approved mashup that’s become a favorite in my house (especially with my teenage girls, who somehow always appear in the kitchen when cheese is involved). The best part? It’s weeknight-friendly, easy to throw together, and guaranteed to make you wonder why you didn’t stuff taco filling into pasta shells sooner.
Why You’ll Love It
- Two comfort foods in one. Tacos + pasta shells = weeknight win.
- Quick and easy. Perfect for busy evenings when takeout is tempting.
- Family approved. My teenage girls ask for this one on repeat.
- Cheesy, saucy goodness. Creamy taco beef stuffed into shells, baked in salsa and taco sauce, finished with a melted cheese blanket. Yes, please.
Ingredients
- 1 pound ground beef
- 1 package taco seasoning
- 1/2 cup cream cheese
- 16 jumbo pasta shells
- 1 1/2 cups salsa
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup Monterrey Jack cheese
- 2 green onions, chopped
Instructions
1. Preheat oven to 350°F.
2. In a large skillet, brown the ground beef. Stir in taco seasoning and cook according to package directions. Reduce heat, add cream cheese, cover, and let it melt into the beef. Stir until smooth and creamy.
3. While the beef cooks, boil the pasta shells according to package directions. Drain and set aside.
4. Pour the salsa into the bottom of a 9×13 baking dish.
5. Spoon 1–2 tablespoons of the beef mixture into each shell and place them open side up in the dish.
6. Drizzle taco sauce evenly over the stuffed shells. Cover with foil and bake for 30 minutes.
7. Remove foil, sprinkle with cheddar and Monterrey Jack cheeses, and bake uncovered for another 10 minutes, until cheese is melted and bubbly.
8. Garnish with green onions (and maybe a dollop of sour cream) before serving.
Pro Tips
- Don’t overstuff. A little filling goes a long way once the shells are topped with sauce and cheese.
- Make ahead. Stuff the shells earlier in the day and bake at dinnertime—easy win.
- Double it. These freeze beautifully—make one pan for tonight and one for later.
- Switch it up. Ground turkey or chicken work just as well as beef.
Pairing Suggestions
- Mexican rice or Spanish rice – classic sidekick material.
- A simple green salad – keeps things fresh and balances the richness.
- Chips & guac or salsa – because no taco-inspired meal is complete without them.
- Margaritas or limeade – pick your vibe.
Favorite Tools Used
- Big skillet – for browning beef and melting cream cheese into pure deliciousness.
- 9×13 baking dish – perfect for lining up stuffed shells like little taco soldiers.
- Slotted spoon – makes stuffing shells less messy (emphasis on less).
Final Thoughts
Mexican Stuffed Shells are one of those dinners that feels a little out of the box but is actually ridiculously easy. It’s tacos reimagined, pasta night reinvented, and a cheesy dish my whole family happily devours. Bonus points: it reheats like a dream for lunch the next day—if it lasts that long.
Mexican Stuffed Shells
Equipment
- Large Skillet – for browning beef and melting cream cheese into pure deliciousness.
- Slotted Spoon – makes stuffing shells less messy (emphasis on less).
- 9×13 Baking Dish – perfect for lining up stuffed shells like little taco soldiers.
Ingredients
- 1 pound ground beef
- 1 package taco seasoning
- 4 ounces cream cheese
- 16 jumbo pasta shells
- 1 1/2 cups salsa
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup Monterrey Jack cheese
- 2 green onions chopped
Instructions
- Preheat oven to 350°F.
- In a large skillet, brown the ground beef. Stir in taco seasoning and cook according to package directions. Reduce heat, add cream cheese, cover, and let it melt into the beef. Stir until smooth and creamy.
- While the beef cooks, boil the pasta shells according to package directions. Drain and set aside. Let them cool a bit so they are easier to handle when you are ready to stuff them.
- Pour the salsa into the bottom of a 9×13 baking dish.
- Spoon 1–2 tablespoons of the beef mixture into each shell and place them open side up in the dish.
- Drizzle taco sauce evenly over the stuffed shells. Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle with cheddar and Monterrey Jack cheeses, and bake uncovered for another 10 minutes, until cheese is melted and bubbly.
- Garnish with green onions (and maybe a dollop of sour cream) before serving.
Notes
- Don’t overstuff. A little filling goes a long way once the shells are topped with sauce and cheese.
- Make ahead. Stuff the shells earlier in the day and bake at dinnertime—easy win.
- Double it. These freeze beautifully—make one pan for tonight and one for later.
- Switch it up. Ground turkey or chicken work just as well as beef.
- Mexican rice or Spanish rice – classic sidekick material.
- A simple green salad – keeps things fresh and balances the richness.
- Chips & guac or salsa – because no taco-inspired meal is complete without them.
- Margaritas or limeade – pick your vibe.
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