These Mexican stuffed shells are a fun twist on your traditional Mexican meal: full of spice, packed with flavor, and guaranteed to be a crowd pleaser.

These Mexican stuffed shells are a fun twist on your traditional Mexican meal: full of spice, packed with flavor, and guaranteed to be a crowd pleaser.

If I could describe these stuffed shells in only a few words, I’d say Italian meets Taco Tuesdays. And then multiply the flavor factor by 5,000 (okay, okay: I’ll let you be the judge).

Although this is our street-smart take on Mexican Stuffed Shells, you can customize this recipe and make it spicier, milder, tangier — whatever you like.

If you’re a frijoles fan, feel free to add some refried beans or baked beans to the mix. Any cilantro lovers out there? Cilantro would make a great garnish and help the flavor of the green onion pop. If you’d prefer something a little lighter than cream cheese, you can use plain greek yogurt instead. The additions and swaps are endless.

In terms of spice, you can make your stuffed shells as mild or Picante as you’d like. If you’re keen for something spicier, we recommend using a chili Verde salsa. If less Fuego is your jam, choose mild or medium (medium will be less spicy than mild). You can find all kinds of different varieties of salsa and taco seasonings in the ethnic section of your local grocery store.

These Mexican stuffed shells are a fun twist on your traditional Mexican meal: full of spice, packed with flavor, and guaranteed to be a crowd pleaser.

These Mexican stuffed shells serve up to eight people, which makes them perfect if you’re looking for a meal to throw together to feed a big group, heading to a potluck, or doing meal prep for the fam (and hey, there’s nothing wrong with making these just for you!).

Two 9 x 13 baking dishes can fit into the oven side by side if you have enough ingredients leftover to double batch. You could save the second pan for freezer meals. You can also bake and serve these stuffed shells from the same dish, so clean up is a breeze.

If you make this recipe, I’d love to hear what you think in the comments below. Will these Mexican Stuffed Shells make your Rolodex of Cinco de Mayo recipes every year?

These Mexican stuffed shells are a fun twist on your traditional Mexican meal: full of spice, packed with flavor, and guaranteed to be a crowd pleaser.
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Mexican Stuffed Shells

Mexican Stuffed Shells

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Bake
  • Cuisine: Mexican
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Description

These Mexican stuffed shells are a fun twist on your traditional Mexican meal: full of spice, packed with flavor, and guaranteed to be a crowd pleaser.

Ingredients

Scale
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 cups mushrooms, sliced
  • 1 (1 1/4-ounce) package taco seasoning (can use low-sodium)
  • 1 (4-ounce) package cream cheese
  • 14 –16 large jumbo pasta shells
  • 1 cup salsa of your choice
  • 1 cup taco sauce
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • 3 stems of green onion, chopped
  • 1 cup sour cream
  • 1 cup pico de gallo (optional)

Instructions

  1. Heat oven to 350°F.
  2. In a skillet, over medium-high heat, cook ground beef and onion until the beef starts losing the pink color. Add mushrooms and cook for 2 minutes. Drain.
  3. Add taco seasoning and cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  4. While the ground beef is cooking, cook the pasta shells according to the package directions; drain and set the shells out individually on a baking sheet so that they don’t stick together.
  5. Spread salsa on the bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture and place shells in the baking dish open side up.
  6. Cover the stuffed shells with taco sauce. Cover with foil and bake for 30 minutes.
  7. After 30 minutes, remove the foil, add shredded cheese and bake for 10-15 more minutes.
  8. Top with green onions and serve with sour cream and/or pico de gallo if using. Enjoy!!

Nutrition

  • Serving Size: 1
  • Calories: 398
  • Sugar: 5.5g
  • Sodium: 747.8mg
  • Fat: 18.9g
  • Saturated Fat: 10.9g
  • Trans Fat: 0.2g
  • Carbohydrates: 30.1g
  • Fiber: 2.6g
  • Protein: 26.5g
  • Cholesterol: 81.2mg

About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.