Mexican Stuffed Shells – A fun twist on the traditional stuffed shell recipe that’s perfect for busy weeknights! Filled with a cheesy beef mixture full of spice and flavor.
We love to make these taco stuffed shells for dinner during the week. They are delicious, easy and family friendly. Some of our other dinner favorites are beef enchiladas, baked chicken taquitos, one pot burrito bowls, Mexican chicken casserole and slow cooker taco lasagna.
Taco stuffed shells
We love these Mexican stuffed shells! They are such a fun twist on the traditional stuffed shells recipe and have great flavor. Plus they make a perfect weeknight meal and are freezer-friendly as well!
These taco stuffed shells are sure to become a staple recipe at your house. They have a delicious and cheesy filling with a little bit of spice. We love to top these Mexican shells with fresh salsa, sliced olives, guacamole and sour cream. Eat them as-is or load them up with your favorite toppings. So easy and yummy!
How to make Mexican stuffed shells
Scroll down for the printable Mexican stuffed shells recipe.
- Preheat oven. Preheat oven to 350°F.
- Boil pasta shells. Boil pasta according to package and drain. Set aside.
- Cook meat mixture. Meanwhile in a large frying pan over medium-high heat, cook 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 cheese has melted, gently stir in black beans.
- Assemble stuffed shells and bake. Place half of the 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 covered with foil for 15 minutes, then remove foil and bake additional 10 minutes, until cheese is hot and bubbly.
- Add toppings and serve! Top with fresh cilantro and desired toppings and serve.
Toppings for taco stuffed shells
Below are some toppings that would taste delicious on these taco stuffed shells. We love to top ours with fresh salsa, sliced olives, avocado and sour cream. Yum!
What to serve with Mexican stuffed shells?
If you’d like to serve these Mexican shells with a side dish, below are a few yummy options!
- Mexican salad
- Street corn
- Mexican rice
- Black or refried beans
- Cilantro lime rice
- Chips and salsa
- Sauteed peppers and onions
Can you freeze Mexican stuffed shells?
Yes, these Mexican shells are freezer-friendly. Assemble stuffed shells according to directions and then place in a freezer safe container (do not bake). Store in freezer for up to 2 months. To thaw, place in 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).
Mexican Stuffed Shells Recipe
- 10 ounce package jumbo pasta shells
- 1 pound lean ground beef
- 1/2 cup yellow onion , chopped
- 1/2 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
- 1/2 cup monterey or pepper jack cheese
- 1/4 cup chopped cilantro
Optional toppings: chopped cilantro, sliced green onions, sliced olives, diced tomatoes, sour cream, salsa
- 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.