Mexican Stuffed Shells

by Sheryl

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Yield: 20 SHELLS

My whole family loves these Mexican Stuffed Shells! It’s super easy to throw together and comes out great always. You can make this in advance, and it freezes well as a casserole. Shells stuffed with seasoned taco beef and topped with taco sauce and cheese baked to perfection! If you want a break from your usual chicken, fish, and veggies, this dish is your top choice!

INGREDIENTS

1 lb ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 oz. cream cheese
20 jumbo pasta shells (about 6 oz.)
1 1/2 c. salsa
1 c. taco sauce
1 c. cheddar cheese (or just use all of one kind of cheese)
1 c. Monterrey jack cheese

Toppings:

3 green onions
Sour cream

How to make Mexican Stuffed Shells

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cook the ground beef in a pan until brown. Add the taco seasoning and prepare following the package directions. Now, add the cream cheese and cover the pan with the lid. Let everything simmer until the cheese has melted. Stir well until combined and set aside to cool completely.

Step 3: In the meantime, cook the pasta shell following the package directions. Drain when done. On a cutting board or baking sheet, set the shells individually.

Step 4: On the bottom of a 9 x 13-inch baking dish, pour the salsa. With 1 to 2 tbsp meat mixture, stuff each shell and place them open-side-up on the prepared dish. Pour the taco sauce over so it evenly covers the stuffed shells. Using foil, tent the dish. Place in the preheated oven and bake for about 15 to 20 minutes.

Step 5: Uncover after 15 to 20 minutes and sprinkle the shredded cheese on top. And resume baking for another 5 to 10 minutes until the cheese has melted. Remove from the oven when done, and if desired garnish with green onions or olives. Enjoy with sour cream and/or extra salsa.

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