Description
This Mexican Stuffed Shells recipe combines savory ground beef seasoned with taco spices, mild taco sauce, and salsa, all baked inside jumbo pasta shells topped with melted cheddar and Monterey jack cheese. It’s a flavorful and comforting twist on traditional stuffed shells, perfect for a family dinner.
Ingredients
Scale
Sauce
- 1 cup mild taco sauce
- 1 cup mild salsa
Beef Filling
- 2 teaspoons vegetable oil
- 1 1/2 lbs lean ground beef (90% lean)
- 3/4 cup finely diced onion
- 1 packet taco seasoning
Pasta and Topping
- 12 ounces jumbo shell pasta, cooked according to package directions
- 2 cups shredded cheese (blend of cheddar and Monterey jack)
- 2 tablespoons chopped cilantro
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Coat a 9″ x 13″ baking pan with cooking spray to prevent sticking.
- Prepare Sauce Base: In a bowl, combine 1 cup mild taco sauce and 1 cup mild salsa, stirring until well mixed. Spread this salsa mixture evenly across the bottom of the prepared pan.
- Sauté Onion: Heat 2 teaspoons of vegetable oil in a large skillet over medium heat. Add 3/4 cup finely diced onion and cook for 3 to 4 minutes until the onion becomes translucent and soft.
- Cook Beef Mixture: Add 1 1/2 pounds of lean ground beef and 1 packet of taco seasoning to the skillet. Cook, breaking up the meat with a spatula, for 5 to 6 minutes until the beef is fully cooked and no longer pink.
- Stuff Pasta Shells: Fill each cooked jumbo pasta shell with the seasoned beef mixture. Arrange the stuffed shells in a single layer over the salsa base in the baking pan.
- Add Cheese Topping: Sprinkle 2 cups of shredded cheese blend (cheddar and Monterey jack) evenly over the top of the stuffed shells.
- Bake: Place the pan in the preheated oven and bake uncovered for 20 minutes, or until the cheese is melted and bubbly and the sauce is hot.
- Garnish and Serve: Remove from the oven, sprinkle 2 tablespoons chopped cilantro over the shells, and serve warm.
Notes
- Use lean ground beef to reduce excess fat and keep the dish lighter.
- For a spicier version, substitute mild salsa and taco sauce with medium or hot varieties.
- If jumbo shells are unavailable, large pasta shells can be used as a substitute.
- Make sure not to overcook the pasta shells during boiling; they should be al dente to hold the filling well.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
