MEXICAN STUFFED SHELLS

Mexican Stuffed Shells image

Make and share this Mexican Stuffed Shells recipe from Food.com.

Provided by Food.com

Categories Pasta Shells

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

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Ingredients

1 tablespoon olive oil, plus more for oiling baking dish
1/2 medium red onion, small diced
1 garlic clove, chopped
1 lb ground beef
2 tablespoons taco seasoning
1/4 teaspoon kosher salt
1 1/2 cups chunky salsa, black bean and corn if available
4 ounces cream cheese, cut into pieces
1/4 cup grated cheddar cheese, plus 1 cup for topping
1/4 cup grated monterey jack cheese, plus 1 cup for topping
1 cup red enchilada sauce
24 jumbo pasta shells, cooked
1 1/2-2 cups fresh pico de gallo (for garnish)
1/2 cup cilantro leaf (for garnish)
sour cream (optional topping)

Steps:

Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

*** Explore more Mexican Stuffed Shells Recipes »

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Brendan Peterson

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These shells are a great way to get your kids to eat their vegetables. I like to sneak in some chopped spinach or zucchini into the filling.

Sharonda Pommells

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I made these shells for a potluck and they were a huge hit! Everyone loved them and asked for the recipe.

Poneho Mokhatshane

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These shells are so easy to make and they're always a hit with my family. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.

Nabil Khan

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I've tried several different Mexican stuffed shell recipes and this one is by far the best. It's the perfect balance of flavors and textures.

Gauri Rai

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These shells are a great way to use up leftover chicken or ground beef. I also like to add some chopped vegetables to the filling for extra flavor.

Sarah ‚ÄúBaby Girl Mama‚Äù Diesel

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I made these shells for a party and they were a huge hit! Everyone loved them and asked for the recipe.

Mandi W

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These shells are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.

Scrivener Mwape

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I've made these shells several times now and they're always a hit. I love the creamy cheese filling and the flavorful Mexican spices.

Aston Arisimo

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These shells are perfect for a quick and easy weeknight meal. They're also great for parties or potlucks.

Ziyanda Xulu

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I love that these shells can be made with different fillings. I've tried them with chicken, beef, and even shrimp. They're all delicious!

Jermaine Braithwaite

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These shells are a great way to get your kids to eat their vegetables. I like to sneak in some chopped spinach or zucchini into the filling.

Sadaru Jayawarna

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I made these shells for a potluck and they were a huge hit! Everyone loved them and asked for the recipe.

chomok sarkar

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These shells are so easy to make and they're always a hit with my family. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.