This is a delightful twist on classic stuffed shells—an Italian favorite reimagined with bold Mexican flavors. I was excited to come across this recipe because it turns familiar comfort food into something fun and unexpected.
These shells are delicious: they deliver gentle heat, a creamy, savory filling, and a crisp, cheesy topping from crushed tortilla chips. They’re versatile, too—you can add your favorite toppings like avocado, sour cream, olives, or green onions. We loved them and they’ll definitely be made again.
Mexican Stuffed Shells
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Ingredients
- 1 lb ground beef
- ¼ cup red onion, chopped
- 2 Tbsp taco seasoning, + 1/4 cup water (or 1 pkg low-sodium taco seasoning)
- 4 oz Neufchatel cream cheese
- 2 Tbsp cilantro, rough chopped
- 16 jumbo pasta shells
- ¾ cup medium taco sauce
- 1 cup black bean and corn salsa, (or your favorite salsa)
- 8-10 white tortilla chips
- ½ cup colby jack shredded cheese
- Avocado, Sour Cream, Olives, Green Onions, etc., (Toppings)
Instructions
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Preheat oven to 350˚F.
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Bring a large pot of water to a boil and cook the jumbo pasta shells until just under al dente (about 1–2 minutes less than the package recommends). Drain and rinse with cool water so they are easy to handle.
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In a skillet, cook the ground beef with the chopped red onion until the meat is browned. Drain any excess fat, then return the meat to the pan. Add the taco seasoning and 1/4 cup water (or follow the packet directions if using a seasoning packet). Stir and cook a few minutes until the seasoning is evenly distributed and the liquid is mostly absorbed.
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Stir in the Neufchatel cream cheese and chopped cilantro until the cheese melts and blends smoothly with the meat. Taste and adjust seasoning if needed.
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Pour the taco sauce into the bottom of a 9×9-inch glass baking dish. Stuff each cooked shell with the meat and cheese mixture and arrange the shells seam-side up in the dish. Spoon the black bean and corn salsa over the shells to cover them evenly. Cover the dish with foil and bake for 30 minutes.
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After 30 minutes, remove the foil. Crush the tortilla chips and sprinkle them over the shells, then top with the shredded Colby Jack cheese. Return the dish to the oven, uncovered, for 5–10 minutes more, until the sauce is bubbling and the cheese is melted. Serve with your favorite toppings such as avocado, sour cream, olives, or green onions.
Notes
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