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Mexican Stuffed Shells


  • 12 -18 large pasta shells cooked
  • 1 lb ground beef
  • 3 tablespoons taco seasoning
  • 1/2 cup water
  • 1 onion chopped
  • 1 1/2 cups salsa divided
  • 1 cup grated cheese divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
  • 3 cups tomato sauce
  • chili powder to taste
  • green onion for garnish


  1. Brown the ground beef and drain. Add taco seasoning, water, onion, 1/2 cup of salsa and 1/4 cup cheese.
  2. Mix together the remaining salsa, tomato sauce, and chili powder.
  3. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
  4. Fill each shell with the ground beef mixture and place in the pan. Pour the remaining sauce on top. Sprinkle on the rest of the cheese and garnish with green onion.
  5. You can cover and freeze at this point or bake at 350°F for 30 minutes.
  6. If cooking from frozen defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
  7. If desired sprinkle additional cheese on top after baking and return to the oven for 5 minutes longer or until the cheese melts.