These Mexican stuffed shells are filled with a taco seasoned cheesy beef mixture and topped with enchilada sauce! This hearty meal is packed with flavor and a family favorite.
Other Mexican recipes that we love include taco pasta, Mexican lasagna and one pot cheesy enchilada pasta!
Table of Contents
Easy Taco Stuffed Pasta Shells
If you love the classic cheesy ricotta stuffed shells, you are going to love these Mexican stuffed shells. The Mexican flavors add a fun Mexican Italian twist to the traditional version and taste delicious paired with the jumbo pasta shells.
These taco stuffed shells have a delicious and cheesy filling with a little bit of spice. Eat them as-is or load them up with your favorite ground beef taco toppings. They make the perfect weeknight meal and are freezer-friendly as well. So easy and yummy!
How to Make Mexican Stuffed Shells
Scroll down for the printable recipe.
- Boil pasta. Boil the jumbo pasta shells according to package directions and then drain. Set aside for later.
- Cook filling. Meanwhile in a large frying pan over medium-high heat, cook the ground beef, bell peppers and onions. Drain any excess grease, then mix in green chiles, taco seasoning, cream cheese and 1/2 cup cheddar cheese. Once the cheese has melted, gently stir in black beans.
- Assemble. Place half of the red enchilada sauce on bottom of 9×13″ pan. Then fill each shell with 1-2 Tablespoons of meat mixture. Place shells in pan and pour remaining enchilada sauce on top and then sprinkle with cheese.
- Bake. Bake covered with foil at 350°F for 15 minutes, then remove foil and bake additional 10 minutes, until cheese is hot and bubbly.
Mexican Stuffed Shells Toppings
Don’t forget to add on all of your favorite toppings before serving. Below are some topping ideas that would taste delicious:
- Cilantro
- Sour cream
- Sliced olives
- Green onions
- Salsa
- Guacamole
- Pico de Gallo
- Sliced jalapenos
Tips + Modifications
- This is the perfect dish to make if you have leftover taco meat to use up from a previous meal.
- You can swap the beef for shredded chicken if you prefer.
- Using freshly grated cheese makes the dish super bubbly and delicious. Pre-shredded bags of cheese don’t melt as well.
- Feel free to add in extras to the beef filling mixture, such as corn or rice.
- If you want to make a smaller amount, divide the recipe between two 8×8″ dishes and freeze one for later (instructions below).
Storing and Freezing
- Store: Store leftover taco stuffed shells in the refrigerator in an airtight container for up to 4 days. Reheat portions in the microwave until warmed through.
- Freeze: To make in advance, assemble the dish according to directions and then place in a freezer safe container (do not bake). Store in freezer for up to 2 months.
- Thaw: To thaw, place in the fridge overnight. Then bake in oven until warmed throughout and cheese is bubbly on top (you may need to cook for a couple of extra minutes since they were frozen).
Other Mexican recipes with beef we love include these tostadas and beef enchiladas recipe!
More Easy Mexican Dinners
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Mexican Stuffed Shells
Ingredients
- 10 ounce package jumbo pasta shells
- 1 pound lean ground beef
- ½ cup yellow onion , chopped
- ½ cup red bell pepper , chopped
- 4.5 ounce can chopped green chiles
- 1 ounce package taco seasoning
- 4 ounces cream cheese , at room temperature
- 15 ounce can black beans , drained
- 10 ounce can red enchilada sauce
- 1 cup cheddar cheese
- ½ cup monterey or pepper jack cheese
- ¼ cup chopped cilantro
Optional toppings: chopped cilantro, sliced green onions, sliced olives, diced tomatoes, sour cream, salsa
Instructions
- Preheat oven to 350°F.
- Boil pasta shells according to package, drain and set aside.
- Meanwhile cook ground beef, bell peppers and onions over medium-high heat in a large frying pan. Drain any excess grease and then stir in green chiles, taco seasoning, cream cheese and 1/2 cup shredded cheddar cheese. Once cheese has melted, gently stir in the black beans.
- Place half of the enchilada sauce in the bottom of a 9×13" pan. Then fill each shell with 1 to 2 Tablespoons of meat. Place the shells in the pan and then pour remaining sauce over the top of the shells. Top with cheese. Bake for 15 minutes with foil and then 10 minutes without foil, or until cheese is hot and bubbly.
- Top with fresh cilantro and desired toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Beef, Cinco De Mayo, Dinner, Freezer-Friendly, Freezer-Friendly, Mexican, Nut-Free, Pasta
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
VERY delicious, but also not a quick fix. This was my first time cooking with shells, so perhaps the time spent was a learning curve. Served with chopped cliantro and green onions chopped in a blender together. They made a great dish a wow dish!
Glad to hear it turned out well for you!
Made this for dinner tonight. My family loved it and said it’s a keeper for the recipe box. Will definitely be making again.
So happy to hear your family loved the recipe, Marci! Thank you for your comment and review :)
Just made these for the teenagers and they We’re officially “bussin “ and “slapped hard” !! I think given they are all gone that’s a great thing. Subbed ground chicken for ground beef and they didn’t know the difference! ❤️
LOL too funny! I’m so happy to hear they were a hit with your family, Elizabeth! :)
I usually use Italian flavours for the giant shells, so it was so fun to try something new and so delicious too. The whole family loved it!
This looks super delicious and tasty! So excited to make these! Definitely going to be a big hit here!
This is so delicious! How fun to take a traditional Italian food like shells and transform them into something much more Mexican! Great overall flavor and from a mom of young kids standpoint – really great for the kiddos!
I’ve made this many times (we LOVE it) but have never cooked in bulk enough to freeze any. Do you freeze with the enchilada sauce base/top and cheese, or just the shells and prep that part when ready to cook?
What a fun twist for our Taco Tuesday nights! Thanks for the recipe.
I have these in the oven right now and it smells SO good! I can’t wait to try them!
Hope you enjoyed them! :)
These stuffed shells look great! So cheesy!
These are mouth watering! We are in love with these right now!
My family would LOVE these! I can’t wait to try it!!
I haven’t made these in SO long! Definitely adding them to the menu next week!!
We make these weekly! A family favorite!
Just about to pop these in the oven. They look amazing! My husband was a little unsure when I told him what I was making, but he just walked in the kitchen and said “Wow, that looks great! Can’t wait to eat.” I’ll let you know how they turn out.
I hope you and your husband enjoyed these Kim! Thanks for stopping by and leaving a comment! :)
Oh my goodness! This looks amazing… Pinning and sharing on FB!
These look HEAVENLY! Definitely going to make these for the hubby tonight! Thanks for sharing (:
Hope you enjoy these! :)