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Mexican Stuffed Shells
We love Taco Tuesdays. But sometimes we need something different. My family loves when I make them a big pan of my Mexican Stuffed Shells.
Print Recipe
Prep Time:
30
minutes
mins
Cook Time:
45
minutes
mins
Ingredients
2
lb
ground beef
2
pkg
taco seasoning
8
oz
cream cheese
1
12oz box
jumbo pasta shells
2
cups
salsa
2
cups
taco sauce
8
oz
grated sharp cheddar cheese
8
oz
grated Monerey Jack cheese
For Serving
sour cream
additional salsa
Instructions
Brown ground beef: add in taco seasoning and cream cheese.
Stir until cheese is completely melted and incorporated.
Set asside beef mixture and let cool completely.
Cook pasta shells according to package directions.
Divide salsa evenly into bottom of 2 9x13" pans; spreading out to cover most of the bottom.
Stuff each shell with 1-2 tbsp of the meat mixture, placing in pans atop salsa with opening side upwards.
Continue until all the shells are filled and evenly divided between the two pans.
Evenly cover shells with taco sauce and then the cheeses.
To Cook Immediately:
Bake at 350F for 30 minutes covered. Uncover and bake for an additional 10-15 minutes.
To Freeze:
Cover each pan with a alayer of plastic wrap and then a layer of foil. Label and freeze up to 3 months.
To Cook from Frozen:
Thaw overnight in the refrigerator.
Remove plastic wrap, recovering with foil. Bake for 30 minutes at 350F.
Remove foil and bake another 10-15 minutes.
Serve with sour cream and additional salsa, as desired.
Course:
Main Course
Cuisine:
Mexican
Keyword:
casserole, comfort food, mexican, stuffed shells, taco
Servings:
12