Of course! Mexican Stuffed Shells are a fantastic fusion dish that combines the comfort of Italian baked pasta with the vibrant, bold flavors of Mexican cuisine. It’s a crowd-pleasing family dinner that’s perfect for make-ahead meals.
Here’s a delicious and comprehensive recipe.
Mexican Stuffed Shells
Think of this as a deconstructed, pasta-based enchilada. Tender jumbo pasta shells are stuffed with a spicy, cheesy filling, smothered in enchilada sauce, and baked until bubbly.
Prep Time: 30 minutes
Cook Time: 30 minutes
Bake Time: 25 minutes
Servings: 6-8
Ingredients
For the Shells & Filling:
· 1 box (12 oz) jumbo pasta shells (about 30-35 shells)
· 1 tablespoon olive oil
· 1 lb ground beef (or ground turkey/chicken)
· 1 small yellow onion, finely chopped
· 3 cloves garlic, minced
· 1 packet (1 oz) taco seasoning
· 1 cup water (as called for on taco seasoning packet)
· 4 oz cream cheese, softened
· 1 (15 oz) can black beans, rinsed and drained
· 1 cup frozen corn, thawed
· 1 (4 oz) can diced green chiles
· 2 cups shredded Mexican blend cheese, divided
· Salt and pepper to taste
For the Assembly & Topping:
· 1 (28 oz) can red enchilada sauce (mild, medium, or hot)
· Cooking spray
· For garnish: chopped fresh cilantro, diced tomato, sliced jalapeño, sour cream, avocado
Instructions
- Cook the Pasta Shells
· Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente (they should still have a slight bite, as they will soften more in the oven).
· Drain carefully and rinse with cool water to stop the cooking process. Drizzle with a little olive oil to prevent sticking and set aside.
- Prepare the Filling
· While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft. Drain off any excess grease.
· Add the minced garlic and cook for one more minute until fragrant.
· Stir in the taco seasoning and 1 cup of water. Bring to a simmer and cook for 3-4 minutes, until the liquid has mostly reduced.
· Reduce the heat to low. Add the softened cream cheese and stir until it’s completely melted and incorporated into the meat mixture.
· Remove the skillet from the heat. Stir in the black beans, corn, diced green chiles, and 1 ½ cups of the shredded cheese. Mix until everything is well combined. Season with salt and pepper to taste.
- Assemble the Casserole
· Preheat your oven to 350°F (175°C).
· Spread ½ cup of the enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
· Using a spoon or a small cookie scoop, carefully fill each cooked pasta shell with the meat and cheese mixture. Place each stuffed shell in a single layer in the prepared baking dish, open-side up.
· Pour the remaining enchilada sauce evenly over the top of all the stuffed shells, making sure they are well-covered.
· Sprinkle the remaining ½ cup of shredded cheese over the top.
- Bake and Serve
· Cover the dish with foil and bake for 20 minutes.
· Remove the foil and bake for another 5-10 minutes, or until the cheese is completely melted and bubbly.
· Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.
· Garnish with your favorite toppings like fresh cilantro, diced tomato, a dollop of sour cream, and sliced avocado.
Pro Tips & Variations
· Prevent Breaking: Be gentle when handling the cooked shells. Rinsing them with cool water makes them less fragile.
· Make-Ahead Magic: You can assemble the entire casserole up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold from the fridge.
· Freezer-Friendly: Assemble the casserole (unbaked) in a freezer-safe dish. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
· Spice Level: Control the heat by choosing mild, medium, or hot enchilada sauce and taco seasoning. Add a pinch of cayenne pepper to the filling for more kick.
· Vegetarian Version: Omit the ground beef and use a “meaty” substitute like 1 cup of cooked quinoa or 12 oz of plant-based ground “meat.” You could also add sautéed diced zucchini or mushrooms.
· Creamier Filling: Substitute 1 cup of ricotta cheese for the cream cheese for a different creamy texture.
This dish is always a hit and is guaranteed to become a new family favorite. Enjoy