Mexican Stuffed Shells

Mexican Stuffed Shells – Tex/Mex Deluxe

These Mexican stuffed shells would probably not be recognized in Mexico but in Texas, it’s just the sort of thing that you could expect.


When I was a youngster my family moved from Alabama to Texas. I developed a love for Tex/Mex food there and even though I live in Alabama now my love still lives.

They are really economical too. One pound of ground beef is stretched to serve 6 very generous servings or eight with a side and a salad.

I like to have refried beans and a simple lettuce and tomato salad along with some tortillas.

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Mexican Stuffed Shells
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins

A delicious Tex/Mex meal that you won't soon forget!

Course: Main Course
Cuisine: Mexican
Keyword: Mexican Stuffed Shells
Servings: 6
Calories: 395 kcal
  • 1 lb ground beef
  • 1 1 1/4 ounce package taco seasoning (can use low-sodium)
  • 1 4 ounce package cream cheese
  • 14 -16 large pasta shells
  • 1 cup salsa
  • 1 cup taco sauce
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • 1 1/2 cups tortilla chips crushed (optional)
  • 3 green onions chopped
  • 1 cup sour cream
  1. Preheat oven to 350°.
  2. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover, and then simmer until cheese is melted. Blend well. Set aside and cool completely.
  3. While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on a baking sheet so that they don’t stick together.
  4. Pour salsa on the bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish 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 serve with sour cream and/or more salsa.



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