Love easy pasta recipes? Then you’ve got to try my Instant Pot Spaghetti and my Classic Stuffed Shells Recipe!
Homemade Taco Stuffed Shells
Taco Tuesday doesn’t always have to mean traditional tacos with a shell. This easy taco stuffed shells recipe is a great way to change things up while featuring the classic Mexican food-inspired flavors we all love! The stuffed shells are perfectly rich, creamy and cheesy. Everything you want a stuffed shell to be! I might actually like these Mexican Stuffed Shells more than actual tacos, at least as a homemade family dinner. It’s super easy to make, comes together in just one pan in the oven, and is less messy. (Kids are notorious for making a BIG mess with tacos.) The stuffed jumbo pasta shells rest on a bed of jarred salsa and enchilada sauce, then are topped with shredded cheese, more sauce, and freshly chopped cilantro. You’re going to love it!
ingredients
Jumbo Shells Ground Beef: I use 80 / 20 ground beef for this recipe. You could also use a combination of beef and pork or even sausage. Cream Cheese: Softened full fat cream cheese works best in this recipe. Salsa: Use your favorite store-bought salsa. We did mild salsa to make sure it wasn’t too spicy for our kids. Enchilada Sauce: You can use store bought enchilada sauce or make your own! Shredded Mexican Cheese: You could also use a combination of cheeses. Cheddar cheese, monterey jack cheese and Colby jack would all be great in this! Seasonings: Garlic powder, onion powder, chili powder, oregano, paprika and cumin.
how to make mexican stuffed shells
variations
Make it vegetarian by omitting the meat entirely and using black beans or quinoa instead. Make it vegan by omitting the meat and using a plant-based cheese! Swap the ground beef for ground chicken or ground turkey for a leaner protein option. Add more veggies! Black beans, diced carrots, or red onion, would be great. Spice it up with some diced jalapeno, cayenne pepper, or red pepper flakes!
what to serve with mexican stuffed shells
Storage, Freezing, and Reheating Instructions
Store leftover, cooled Mexican Pasta Shells in an airtight container for up to 5 days in the fridge. Perfect for meal-prepping ahead of a busy week! Freeze cooked and cooled taco stuffed shells in an airtight, freezer-safe container or plastic bag without salsa for up to 3 months. You can also just freeze the meat filling if you want to make the pasta fresh whenever you re-serve. Reheat frozen Mexican Stuffed Shells in a prepared baking dish with salsa and cheese for 45-60 minutes or more until warmed through and bubbling. Reheat refrigerated taco shell pasta in the microwave for 2-3 minutes, or until warmed through.
More Recipes To Try
Instant Pot Spaghetti Chicken Pot Pie Pasta Spinach and Ricotta Stuffed Shells Chipotle Chicken Stuffed Peppers Crockpot Chicken Alfredo Vegetarian Enchilada Casserole One-Pan Mexican Chicken and Rice Bake
