Mexican Stuffed Shells

As of Sunday, all of my belongings are either in a PODS storage unit or at my parents home. It was incredibly disheartening to see the apartment at which I have lived almost 5 years completely barren. My last night there was spent watching a movie with my parents on my computer, sitting on the floor of the living room while eating the last of my ice cream, followed by a luxurious slumber in a sleeping bag.

Since I wasn’t quite prepared to leave Memphis yet, I am still residing here for a few extra days with my friend Maggie. I haven’t decided exactly when I will leave and have a feeling it may need to be a “rip off the band-aid” situation where I leave without warning. I don’t do goodbyes very well especially in times like this where I know I will turn into a sobbing idiot. Just a heads up to my Memphis friends – catch me while you can!

Anyway, yes I still have recipes for you this week because I am a psycho and made all of these before I packed up my apartment. Dedication or insanity? Either way you cannot complain. My godmother made this Mexican version of stuffed shells over the holidays and I immediately asked her for the recipe. For some reason I normally shy away from combining pasta and Mexican food but this was so incredibly good I had to make it again for myself.

Mexican Stuffed Shells

One year ago: Brussels Sprouts with Honey Vinaigrette

Three years ago: Almond Crusted Chicken with Scallion Beurre Blanc


Serves 4-5


1 lb ground beef

1 pkg taco seasoning (or 2 Tbsp homemade)

4 oz. cream cheese

1/2 cup black beans, drained

16 jumbo pasta shells

1-1/2 cups salsa

1 cup taco sauce

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

3 green onions, chopped

Sour cream (or Greek yogurt)


  1. Preheat oven to 350 degrees.
  2. In a frying pan cook ground beef until no longer pink; drain grease then add taco seasoning and cream cheese, cover and simmer until cheese is melted. Add black beans and mix well. Set aside.
  3. While ground beef is cooking, cook the pasta shells according to directions; drain. Stuff each shell with the meat mixture.
  4. Pour salsa on bottom of 9×13 baking dish. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
  5. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions and sour cream.

Source: Adapted slightly from My Recipes.


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