Stuffed shells do not just have to take on a Italian flair. These tasty dinner treats are stuffed with Mexican flavors and covered in lots of cheese. Who wouldn't love that? Plus this is a great way to use up that half jar of salsa just sitting in your refrigerator.
Stuffed Mexican shells recipe
Yields 16 stuffed shells
- 1 pound ground beef
- 1 packet taco seasoning
- 4 ounces cream cheese
- 16 large pasta shells
- 1 cup medium-spiced salsa, divided (more if desired)
- 1 cup shredded Mexican blend cheese
- Brown ground beef, drain and add in package of taco seasoning. Prepare meat according to taco seasoning packet directions.
- Once cooked down, add in cream cheese and stir until it's completely combined. Set aside.
- Add water to a large pot and put on stove to boil. Once boiling, add in 1 tablespoon kosher salt and large pasta shells. Boil till al dente.
- Once shells are cooked, drain, lay out in a single row and cool till they are cool enough to touch. Fill each shell with taco/cream cheese mixture. Start off by adding 1 tablespoon per shell and then adding more if there is leftover filling.
- Preheat oven to 350 degrees F.
- Add 1/2 cup salsa to the bottom of an 8 x 8-inch pan and put stuffed shells into the pan so they are snug. Top shells with remaining 1/2 cup salsa.
- Cover with foil and bake for 30 minutes until everything is warm.
- Take off foil and sprinkle with cheese and bake for another 15 minutes until cheese is melted and bubbling.
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