Mexican Stuffed Shells
This Mexican Stuffed Shells recipe is packed with classic taco flavors in the convenience of jumbo pasta shells and a casserole dish.
- 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
- 1/2 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
Preheat oven to 375 degrees. Meanwhile cook jumbo shells according to package instructions. Drain and set aside.
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.
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.
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.
In a small bowl combine salsa and enchilada sauce.
Spread half of the sauce mixture in the bottom of a 13 x 9 baking dish.
Stuff the shells with the beef mixture then place in the baking dish. Repeat until all of the beef filling is used.
Top the shells with the remaining sauce mixture.
Sprinkle with cheese.
Bake for 15-20 minutes or until the cheese is melted and bubbly and the shells are heated through.
Serve immediately with extra enchilada sauce and cilantro, if desired.