Mexican Stuffed Shells

by Erin

You’ll love the fusion of food genres in these cheesy Mexican stuffed shells finished with your favorite toppings. It is an easy family favorite!

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.

CLose-up Photo of Mexican Stuffed Shells.

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!

Homemade Mexican Stuffed Shells.

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 these Mexican 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. Would be great paired with cilantro lime brown rice.

Loved this too? You may also enjoy my cheesy chicken quesadilla pie.

Mexican Stuffed Shells

Post updated 8/21/22, photo above is the original.

Mexican Stuffed Shells.


Yield: 4-5 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from My Recipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Mexican Stuffed Zucchini Boats July 19, 2021 - 10:00 am

[…] this one and saw the previous one which was also adapted from the same two recipes of mine – Mexican Stuffed Shells and Sausage Stuffed Zucchini […]

Carlee March 4, 2019 - 7:48 pm

These look absolutely scrumptious. Now I wish I had these for dinner!

spiffycookie March 4, 2019 - 8:09 pm

Oh me too. It’s definitely one of my favorites.

keke June 7, 2014 - 2:51 am

I love this recipe. I had seen may recipes for stuffed shells and everything was the same ingredients but different variation. These Mexican Stuffed shells were the only ones that stood out to me. I have made your recipe twice now. And both times they came out freakin amazing. My bf loves them and always had two servings and so does his mother. I have also shared leftovers with my coworkers. Thank you for the most amazing, delicious, and unique stuffed shells out there

spiffycookie June 7, 2014 - 8:10 am

So very glad to hear it was such a big hit!

Emily @ Life on Food January 28, 2014 - 7:28 pm

I am so impressed with your ready posts. I completely gave up with our move. Glad you did though. I love this recipe and cannot wait to try it out. I am such a fan of Mexican and baked pasta. This is the best of both.

Tonia January 28, 2014 - 12:07 pm

Great idea! I’ve made cheese stuffed shells many times but never thought to make other kinds!

amy @ fearless homemaker January 28, 2014 - 11:18 am

I love your dedication to preparing posts! These stuffed shells look SO amazing – wish I had some in front of me right now for lunch. And awesome pics!

Zainab @ Blahnik Baker January 28, 2014 - 11:02 am

Yay for packing being over!! I’m so bad with goodbyes too and usually tend to run away from them. So hard!! These shells look delicious. I’ve never tried mexican with pasta before but looks like I need to change that.


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