Mexican Stuffed Shells

Mexican Stuffed Shells

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Lorraine Kendall


This recipe is way too good not to share! I have not met anyone yet who has not liked it. A friend gave me this recipe years ago and it always gets rave reviews!


★★★★★ 1 vote

20 Min
35 Min


  • 1 box
    large pasta shells
  • 1 lb
    ground beef
  • 16 oz
    medium salsa
  • 1/2 c
  • 8 oz
    tomato sauce
  • 8 oz
    can chopped green chilies, mild, undrained
  • 16 oz
    shredded monterey jack cheese
  • 2 can(s)
    french's fried onion rings

How to Make Mexican Stuffed Shells


  1. Cook shells until al dente. Drain and rinse with cold water. Set aside.
  2. Cook ground beef until no longer pink. Drain well.
  3. In a bowl, combine salsa, water and tomato sauce. Take 1/2 cup of this mixture and add to beef along with the chilies, 1 cup of the cheese and 1 can of onion rings.
  4. Pour a thin layer of the salsa mixture on bottom of a 9 x 13 inch baking pan. Stuff shells with meat mixture and arrange in pan. Pour rest of salsa mixture over shells. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and top with remaining cheese and remaining onion rings. Bake 5 minutes uncoverd or until cheese melts. Yum!

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