Real Recipes From Real Home Cooks ®

easy cheesy mexican stuffed shells

(12 ratings)
Blue Ribbon Recipe by
Jennifer J
Seattle, WA

This dish is very easy to make. It's Mexican with a twist. My kids love these stuffed shells. I hope you all do as well!

Blue Ribbon Recipe

This is cheesy meaty goodness stuffed inside jumbo shells. This whole dish is bursting with Mexican flavors. The stuffing is creamy, cheesy, and seasoned perfectly. It was just the right about of cheese. The taco sauce and salsa are perfect for baking the shells with. It added so much flavor. This is a fairly quick dish to throw together that the whole family will love.

— The Test Kitchen @kitchencrew
(12 ratings)
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For easy cheesy mexican stuffed shells

  • 2-3 lb
    ground beef, ground turkey, or shredded chicken
  • 2 pkg
    low-sodium taco seasoning
  • 5 oz
    cream cheese
  • 16
    jumbo pasta shells
  • 2 c
    salsa, chunky
  • 2 c
    taco sauce
  • 1 c
    cheddar cheese, shredded
  • 1 c
    Monterey jack cheese, shredded
  • 2 c
    four cheese Mexican cheese, shredded (Kraft)
  • 2
    fresh jalapenos, minced (optional)
  • 4
    green onions, green parts only-chopped (optional)
  • sour cream, optional (topping)
  • 1 md
    can black olives (optional)

How To Make easy cheesy mexican stuffed shells

  • 1
    Preheat oven to 350°.
  • 2
    In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
  • 3
    Add cream cheese. Cover and simmer until cheese is melted.
  • 4
    Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
  • 5
    While ground beef is cooking, cook the pasta shells according to package directions; drain.
  • 6
    Set shells out individually on cutting board or baking sheet so that they don’t stick together.
  • 7
    Pour salsa on bottom of a 9×13 baking dish.
  • 8
    Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
  • 9
    Evenly cover shells with taco sauce.
  • 10
    Cover dish with foil and bake for 30 minutes.
  • 11
    After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
  • 12
    Top with green onions or olives if desired. Serve with sour cream and/or more salsa.