This Mexican Stuffed Shells recipe is everything you love about stuffed shells but with a Mexican twist! This recipe is loaded with ground beef, salsa, enchilada sauce and lot’s of cheese! Perfect for meal-prepping, batch-cooking, or just a delicious, hearty meal the whole family will love!

Love easy pasta recipes? Then you’ve got to try my Instant Pot Spaghetti and my Classic Stuffed Shells Recipe!

Mexican Stuffed Shells on white plate with fork

Homemade Taco Stuffed Shells

Taco Tuesday doesn’t always have to mean traditional tacos with a shell. This easy taco stuffed shells recipe is a great way to change things up while featuring the classic Mexican food-inspired flavors we all love! The stuffed shells are perfectly rich, creamy and cheesy. Everything you want a stuffed shell to be!

I might actually like these Mexican Stuffed Shells more than actual tacos, at least as a homemade family dinner. It’s super easy to make, comes together in just one pan in the oven, and is less messy. (Kids are notorious for making a BIG mess with tacos.)

The stuffed jumbo pasta shells rest on a bed of jarred salsa and enchilada sauce, then are topped with shredded cheese, more sauce, and freshly chopped cilantro. You’re going to love it!

scooping out a stuffed mexican shell from white casserole dish

Ingredients

  • Jumbo Shells
  • Ground Beef: I use 80 / 20 ground beef for this recipe. You could also use a combination of beef and pork or even sausage.
  • Cream Cheese: Softened full fat cream cheese works best in this recipe.
  • Salsa: Use your favorite store-bought salsa. We did mild salsa to make sure it wasn’t too spicy for our kids.
  • Enchilada Sauce: You can use store bought enchilada sauce or make your own!
  • Shredded Mexican Cheese: You could also use a combination of cheeses. Cheddar cheese, monterey jack cheese and Colby jack would all be great in this!
  • Seasonings: Garlic powder, onion powder, chili powder, oregano, paprika and cumin.
Mexican Stuffed Shells in white casserole dish

How To Make Mexican Stuffed Shells

  1. Cook jumbo shells according to package instructions. Drain and set aside. While they’re cooking, preheat your oven.
cooked jumbo shells in large colander
  1. Cook ground beef and onion in a large skillet with olive oil until the beef gets browned and onion begins to turn opaque. Then, add the dry seasonings, and toss to coat. Cook for an additional minute or two.
browned ground beef and onion in large skillet
  1. Stir in the room temperature cream cheese, and reduce heat to medium. Stir everything together until the cream cheese has melted and become incorporated. Season with salt and pepper to taste.
adding in cream cheese into ground beef and onion mixture
  1. Combine salsa and enchilada sauce in a small bowl. Spread half of the sauce mixture in the bottom of a prepared 9×13 baking dish.
mixing salsa and enchilada sauce into a small bowl
  1. Stuff the shells with the beef mixture, and then place in the baking dish. Repeat until all of the beef filling is used. Top the shells with the remaining sauce mixture, and sprinkle with cheese.
unbaked stuffed shells in casserole dish
  1. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the shells are heated through.
baked stuffed shells out of the oven
  1. Serve immediately with extra enchilada sauce, sour cream, and/or cilantro. Enjoy!
Mexican stuffed shells topped with cilantro on white plate

Variations

  • Make it vegetarian by omitting the meat entirely and using black beans or quinoa instead.
  • Make it vegan by omitting the meat and using a plant-based cheese!
  • Swap the ground beef for ground chicken or ground turkey for a leaner protein option.
  • Add more veggies! Black beans, diced carrots, or red onion, would be great.
  • Spice it up with some diced jalapeno, cayenne pepper, or red pepper flakes!
Mexican Stuffed Shells in white baking dish

What to serve with Mexican Stuffed Shells

Storage, Freezing, and Reheating Instructions

  • Store leftover, cooled Mexican Pasta Shells in an airtight container for up to 5 days in the fridge. Perfect for meal-prepping ahead of a busy week!
  • Freeze cooked and cooled taco stuffed shells in an airtight, freezer-safe container or plastic bag without salsa for up to 3 months. You can also just freeze the meat filling if you want to make the pasta fresh whenever you re-serve.
  • Reheat frozen Mexican Stuffed Shells in a prepared baking dish with salsa and cheese for 45-60 minutes or more until warmed through and bubbling. Reheat refrigerated taco shell pasta in the microwave for 2-3 minutes, or until warmed through.
taco stuffed shells in casserole dish

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    Mexican Stuffed Shells | chefsavvy.com
    Recipe

    Mexican Stuffed Shells

    5 from 6 votes
    This Mexican Stuffed Shells recipe is packed with classic taco flavors in the convenience of jumbo pasta shells and a casserole dish.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Serves 6 people
    Rate Print

    Ingredients 

    • 15-20 jumbo shells,, I only used 15 however I like to throw in extra in case they break
    • 1 tbsp olive oil
    • 1 pound ground beef
    • 1 medium onion, diced
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tbsp chili powder
    • 1/2 tsp oregano
    • 1/2 tsp paprika
    • 2 tsp cumin
    • 4 ounces cream cheese, softened
    • salt and pepper to taste
    • 1 cup salsa
    • 1 cup enchilada sauce or taco sauce
    • 3/4 cup shredded Mexican cheese
    • extra enchilada sauce for serving, if desired
    • chopped fresh cilantro for serving, if desired

    Instructions

    • Preheat oven to 375 degrees. Meanwhile cook jumbo shells according to package instructions. Drain and set aside.
      Large pasta shells are draining in a metal colander with handles, set over a white surface. The shells are cooked and spread out inside the colander—perfectly prepared for your next recipe, such as How To Make Taco Stuffed Shells or other delicious Mexican Stuffed Shells creations.
    • Heat olive oil in a large skillet. Add in ground beef and onion and cook until the beef gets browned and is no longer pink.
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    • Add in the seasonings: garlic powder, onion powder, chili powder, oregano, paprika and cumin. Toss to coat the beef in spices and cook for one minute.
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    • Stir in the softened cream cheese and turn the heat down to medium heat. Stir until the cream cheese has melted and incorporated into the ground beef mixture. Season with salt and pepper to taste.
      Cooked ground beef with chopped onions and spices in a stainless steel skillet, with a metal spoon for stirring, on a white background—a savory base that pairs well with classic sides or can be enjoyed alongside a fresh dish like pea salad. For those interested in learning what is pea salad or looking for an easy pea salad recipe, its creamy and vibrant flavors make it the perfect companion to hearty, homemade meals.
    • In a small bowl combine salsa and enchilada sauce.
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    • Spread half of the sauce mixture in the bottom of a 13 x 9 baking dish.
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    • Stuff the shells with the beef mixture then place in the baking dish. Repeat until all of the beef filling is used.
      A white baking dish filled with jumbo pasta shells stuffed with a ground meat mixture, arranged neatly on top of a layer of tomato sauce, creates a hearty main course that’s perfect alongside a refreshing side like pea salad. If you’re wondering what is pea salad or looking for the best pea salad recipe to complement this dish, consider a simple blend of sweet peas, crisp vegetables, and creamy dressing for the perfect pairing.
    • Top the shells with the remaining sauce mixture.
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    • Sprinkle with cheese.
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    • Bake for 15-20 minutes or until the cheese is melted and bubbly and the shells are heated through.
      Taco stuffed shells filled with seasoned meat and topped with melted shredded cheese are arranged in a white baking dish, viewed from above against a white background. This delicious Mexican stuffed shells dish brings bold flavors to your table and is perfect for anyone wanting to know how to make taco stuffed shells at home.
    • Serve immediately with extra enchilada sauce and cilantro, if desired.
      Four taco stuffed shells topped with melted cheese, zesty tomato sauce, and chopped herbs are arranged on a white plate with a fork on the side. This Mexican Stuffed Shells dish brings bold flavors to your table—perfect for anyone curious about How To Make Taco Stuffed Shells at home.

    Nutrition Information

    Calories: 439kcalCarbohydrates: 24gProtein: 22gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 886mgPotassium: 459mgFiber: 3gSugar: 6gVitamin A: 1310IUVitamin C: 2mgCalcium: 156mgIron: 3mg
    Mexican Stuffed Shells | chefsavvy.com

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