Mexican Stuffed Pasta Shells Recipe

No Photo

Have you made this?

 Share your own photo!

Mexican Stuffed Pasta Shells

Susan Miller


I love to play with ingredients, and I love to build from basic recipes and this is what I did here.

My family prefers a lot of spice so we use Hot Taco Seasoning and Hot Salsa, but this recipe tastes equally good with mild ingredients.

pinch tips: How to Use a Meat Thermometer




8 or more


1 Hr


30 Min


1 lb
ground beef
1 8 oz pkg
cream cheese softened
1 3 oz pkg
cream cheese softened
1 pkg
taco seasoning mix
1 small
onion chopped
1 jar(s)
1 can(s)
ro tel (diced tomatoes and chili)
2 c
mexican blend shredded cheese
1 box
jumbo pasta shells
1 Tbsp
butter, melted

Directions Step-By-Step

Preheat Oven to 350.

Saute chopped onion and Ground Beef until onion is translucent and beef is no longer pink. Add Taco Seasoning to Beef. Drain if necessary. Add Cream Cheese and stir until well blended. Pour Ro Tel into pan and mix all throughly.
Boil Large Pot of Water, Add Shells, cook 8-10 minutes or until al dente; drain and toss cooked shells in melted butter.
Fill each pasta shell with meat mixture. Spread half of salsa across bottom of 13 x 9 inch baking dish. Arrange filled pasta shells on top of salsa. Pour remaining Salsa on top and cover with foil. Bake in preheated oven for 15 minutes.
Remove Foil, spread Cheese on Shells and return to oven uncovered, for an additional 15 minutes, or until cheese is all melted and lightly browned. Remove from oven.
Have small bowls filled with chopped fresh Cilantro, Crushed Taco Chips, Chopped Green Onions, Olives and Sour Cream to use as toppings for shells.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian