Mexican Stuffed Shells

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!

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 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.

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

MEXICAN STUFFED SHELLS

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Yield: 4-5 Servings Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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)

Directions

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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