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This wonderful alternative to Taco Tuesday will have your family begging for more. And since this recipe makes 2 pans, you can throw the second in the freezer for a quick repeat meal. | Recipes | Freezer Cooking | Homemade Food | Food | Dinner | Main Dish |

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
Cook Time:45 minutes

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