Looking for a delicious and creative way to enjoy the flavors of Mexican cuisine? Look no further than Mexican Stuffed Shells! This recipe takes the classic stuffed shell concept and infuses it with bold Mexican flavors, resulting in a mouthwatering dish that is sure to impress. With a combination of seasoned ground beef, gooey cheese, and zesty salsa, these shells are a guaranteed hit at your next fiesta or family dinner. Let’s dive into the recipe and get ready to savor the flavors of Mexico in every bite!
FAQ – Frequently Asked Questions:
Q: Can I make this recipe vegetarian?
A: Absolutely! To make it vegetarian, simply omit the ground beef and substitute it with a plant-based alternative, such as crumbled tofu, lentils, or textured vegetable protein (TVP). You can still enjoy the delicious Mexican flavors without meat.
Q: Can I use a different type of cheese?
A: Of course! While shredded Mexican blend cheese is commonly used in this recipe, you can experiment with different cheese varieties based on your preference. Cheddar, Monterey Jack, or a combination of cheeses can work well.
Q: Can I prepare this dish ahead of time?
A: Certainly! You can assemble the stuffed shells ahead of time and
refrigerate them until you’re ready to bake. Simply cover the baking dish with foil and store it in the refrigerator. When you’re ready to bake, add a few extra minutes to the cooking time to ensure the shells are heated through.
Q: Can I freeze the Mexican Stuffed Shells?
A: Yes! This dish is freezer-friendly. After assembling the stuffed shells, cover the baking dish tightly with foil or transfer the shells to a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator and bake as directed.
Q: Can I customize the toppings?
A: Absolutely! Feel free to get creative with the toppings. In addition to the suggested cilantro, avocado, and sour cream, you can add sliced jalapeños, diced tomatoes, or a drizzle of hot sauce for some extra heat and flavor.Print
My whole family loves these Mexican Stuffed Shells! It’s super easy to throw together and comes out great always. You can make this in advance, and it freezes well as a casserole. Shells stuffed with seasoned taco beef and topped with taco sauce and cheese baked to perfection! If you want a break from your usual chicken, fish, and veggies, this dish is your top choice!
1 lb ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 oz. cream cheese
20 jumbo pasta shells (about 6 oz.)
1 1/2 c. salsa
1 c. taco sauce
1 c. cheddar cheese (or just use all of one kind of cheese)
1 c. Monterrey jack cheese
3 green onions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Cook the ground beef in a pan until brown. Add the taco seasoning and prepare following the package directions. Now, add the cream cheese and cover the pan with the lid. Let everything simmer until the cheese has melted. Stir well until combined and set aside to cool completely.
Step 3: In the meantime, cook the pasta shell following the package directions. Drain when done. On a cutting board or baking sheet, set the shells individually.
Step 4: On the bottom of a 9 x 13-inch baking dish, pour the salsa. With 1 to 2 tbsp meat mixture, stuff each shell and place them open-side-up on the prepared dish. Pour the taco sauce over so it evenly covers the stuffed shells. Using foil, tent the dish. Place in the preheated oven and bake for about 15 to 20 minutes.
Step 5: Uncover after 15 to 20 minutes and sprinkle the shredded cheese on top. And resume baking for another 5 to 10 minutes until the cheese has melted. Remove from the oven when done, and if desired garnish with green onions or olives. Enjoy with sour cream and/or extra salsa.