Stuffed shells have long been a comfort food favorite, traditionally filled with ricotta and smothered in marinara sauce. But what happens when you take that familiar Italian classic and infuse it with bold Mexican flavors? You get Mexican Stuffed Shells, a dish that’s as unique as it is delicious.
Combining tender jumbo pasta shells with seasoned taco meat, creamy cheese, and a zesty green chili sauce, this recipe brings together the best of two beloved cuisines. The result? A rich, satisfying meal with a little heat, a lot of cheese, and an explosion of flavors in every bite.
Perfect for weeknight dinners, meal prep, or special occasions, these stuffed shells bring a playful, unexpected twist to your table. Whether you’re a fan of Tex-Mex or just looking for a fun way to mix up your pasta night, this recipe will quickly become a favorite in your home.
Why You’ll Love Mexican Stuffed Shells
1. A Bold, Flavor-Packed Upgrade to Traditional Stuffed Shells
Most stuffed shell recipes lean heavily on Italian flavors, with marinara and ricotta playing lead roles. This version flips the script, swapping tomato sauce for a creamy, slightly spicy green chili sauce and filling the shells with taco-seasoned beef and black beans. It’s a fun, exciting variation that delivers a completely different, yet equally comforting experience.
2. A Crowd-Pleasing, Family-Friendly Meal
If you’re cooking for picky eaters or a group with diverse tastes, this dish is a guaranteed winner. It’s cheesy, hearty, and mild enough that kids will love it, while still having just the right amount of spice to satisfy those who enjoy bolder flavors. Plus, the stuffed shell presentation makes it fun to eat.
3. A Perfect Make-Ahead and Freezer-Friendly Dish
Mexican Stuffed Shells are ideal for meal prep. You can assemble them in advance, refrigerate overnight, and simply bake when ready. They also freeze beautifully, making them a great option for busy weeks when you need a ready-to-go homemade meal.
4. Fully Customizable to Your Tastes
One of the best things about this recipe is how adaptable it is. Whether you want to make it spicier, swap out proteins, or add extra veggies, this dish is versatile enough to suit a variety of preferences.
Ingredients
For the Stuffed Shells
- 6 oz jumbo shell pasta (about 24 shells) – The perfect vessel for a flavorful filling
- 1 lb ground beef – A hearty protein base
- 2 tbsp taco seasoning – Adds classic Tex-Mex flavors
- 1 (15 oz) can black beans, drained and rinsed – Boosts fiber and texture
- ¼ cup water or chicken broth – Helps create a moist filling
- 1 ½ cups shredded cheddar cheese, divided – Melts into creamy deliciousness
For the Creamy Green Chili Sauce
- 2 tbsp olive oil – Adds richness and enhances the flavors
- 2 cloves garlic, minced – A fragrant base for the sauce
- ½ cup red onion, diced – A mild, slightly sweet aromatic
- 1 serrano chili, seeded and minced – Adds heat and depth
- 1 jalapeño, seeded and minced – Brings a mild spice kick
- 15 oz chicken broth – Forms the base of the sauce
- 1 cup sour cream – Creates a smooth, tangy texture
- 1 avocado, peeled and sliced – Adds creaminess and mild sweetness
- 2 tbsp lime juice (freshly squeezed) – Brightens the dish
- 1 (8 oz) can diced green chilies – Enhances the smoky heat
- ¼ cup fresh cilantro – Brings freshness and balance
- 1 tsp ground cumin – Adds warmth and earthiness
- 1 tsp salt – Enhances all the flavors
- 1 tsp crushed red pepper (optional) – For those who love extra heat
Directions
- Preheat the Oven – Set to 350°F (175°C) and grease a baking dish.
- Prepare the Taco Meat – Brown ground beef, drain, and mix in taco seasoning, black beans, and broth. Simmer for 15 minutes.
- Cook the Pasta Shells – Boil until slightly undercooked, then drain and let cool.
- Mix the Filling – Combine the taco meat with 1 cup of shredded cheddar cheese and stuff into cooled shells.
- Prepare the Sauce – Sauté garlic, onion, serrano, and jalapeño in olive oil, then blend with chicken broth, sour cream, avocado, lime juice, green chilies, cilantro, cumin, and salt.
- Assemble the Dish – Pour half the sauce into the baking dish, place stuffed shells on top, then cover with the remaining sauce.
- Bake – Cover with foil and bake for 25–30 minutes, uncovering for the last 5 minutes to melt and slightly crisp the cheese.
- Garnish & Serve – Sprinkle with cilantro or a squeeze of lime and enjoy!
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22g
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 27g
- Fiber: 5g
- Sodium: 750mg
The Secret to Perfect Mexican Stuffed Shells
1. Choosing the Right Pasta Shells
The key to a great stuffed shell dish is using jumbo pasta shells that hold their shape well. Make sure to cook them just until al dente—they will continue cooking in the oven, so overboiling them can make them fall apart.
2. Perfecting the Taco Meat Filling
- Seasoning is everything – A good taco seasoning blend brings smoky, savory depth to the meat. Let it simmer with a splash of broth or water to allow the flavors to fully develop.
- Adding black beans – This gives the filling a creamy texture and extra protein, making the dish more filling and nutritious.
- Cheese inside the filling – Mixing shredded cheese directly into the meat ensures a gooey, cheesy bite in every shell.
3. Creating a Rich, Creamy Green Chili Sauce
The sauce in this recipe is what sets it apart from traditional stuffed shells. It blends sautéed aromatics, sour cream, green chilies, and avocado into a smooth, velvety mixture that coats the shells in rich, tangy flavor.
4. Layering for Maximum Flavor and Texture
To ensure every bite is moist and flavorful, it’s important to layer the dish properly:
- A base layer of sauce in the baking dish prevents the shells from drying out.
- The stuffed shells should be nestled close together to keep them from tipping over.
- The remaining sauce is poured over the top, followed by an extra sprinkle of cheese for that perfect melted finish.
Creative Variations to Try
1. Spicy Mexican Stuffed Shells
- Keep the seeds in the jalapeño and serrano peppers for extra heat.
- Add a dash of chipotle powder or cayenne to the taco seasoning for smoky spice.
- Use pepper jack cheese instead of cheddar for an extra kick.
2. Vegetarian Mexican Stuffed Shells
- Swap the ground beef for plant-based crumbles, lentils, or sautéed mushrooms.
- Increase the beans and add roasted corn for a satisfying, meat-free option.
- Use vegetable broth instead of chicken broth in the sauce.
3. Chicken Enchilada-Stuffed Shells
- Replace the ground beef with shredded rotisserie chicken.
- Swap the green chili sauce for a red enchilada sauce variation.
- Top with cotija cheese and fresh cilantro for a bright finish.
4. Tex-Mex Breakfast Stuffed Shells
- Add scrambled eggs and crumbled breakfast sausage to the filling.
- Drizzle with salsa verde and top with crumbled bacon.
- Serve with a side of avocado and hot sauce for a morning-friendly twist.
FAQs About Mexican Stuffed Shells
1. Can I Make This Dish in Advance?
Yes! You can assemble the stuffed shells up to 24 hours ahead and store them in the refrigerator. When ready to bake, just add a few extra minutes to the cook time.
2. Can I Freeze Mexican Stuffed Shells?
Absolutely! Assemble the dish but don’t bake it yet. Wrap it tightly in foil and freeze for up to 3 months. When ready to eat, thaw overnight and bake as directed.
3. What Should I Serve with Mexican Stuffed Shells?
- Mexican rice or cilantro lime rice
- Refried beans or black bean salad
- A fresh green salad with avocado
- Tortilla chips with salsa or guacamole
4. How Can I Make the Dish Less Spicy?
- Omit the serrano chili and use only half of the jalapeño.
- Use mild taco seasoning and mild salsa.
- Skip the crushed red pepper flakes in the sauce.
5. Can I Use a Different Type of Pasta?
If you can’t find jumbo shells, try using manicotti or even layering the filling between lasagna noodles for a baked Mexican pasta dish.
Conclusion: A Must-Try Fusion Dish for Any Occasion
Mexican Stuffed Shells bring together the comforting heartiness of stuffed pasta with the bold, exciting flavors of Tex-Mex cuisine. Whether you’re looking for a fun new take on taco night, a crowd-pleasing meal, or an easy make-ahead dish, this recipe delivers on all fronts.
With its rich, creamy sauce, perfectly seasoned filling, and gooey melted cheese, every bite is bursting with warmth and flavor. Whether served for a casual family dinner or a festive gathering, these stuffed shells are guaranteed to impress and satisfy.
So next time you’re craving something cheesy, comforting, and full of bold flavors, skip the ordinary and make these Mexican Stuffed Shells—a dish that proves **fusion food can be just as c
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Baked Mexican Stuffed Shells: A Cozy & Cheesy Favorite
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Take your dinner to the next level with these Baked Mexican Stuffed Shells! This delicious recipe combines tender pasta shells stuffed with taco-seasoned ground beef, black beans, and cheese, all smothered in a creamy, zesty green chili sauce. It’s the perfect fusion of Italian comfort food and bold Mexican flavors. Whether you’re hosting a dinner party or preparing a family meal, these stuffed shells will impress everyone at the table.
Ingredients
For the Stuffed Shells
- 6 oz jumbo shell pasta (about 24 shells)
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1 (15 oz) can black beans, drained and rinsed
- ¼ cup water or chicken broth
- 1 ½ cups cheddar cheese, shredded (divided)
For the Creamy Green Chili Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup red onion, diced
- 1 serrano chili, seeded and minced
- 1 jalapeño, seeded and minced
- 15 oz chicken broth
- 1 cup sour cream
- 1 avocado, peeled, pitted, and sliced
- 2 tbsp lime juice (freshly squeezed)
- 1 (8 oz) can diced green chilies
- ¼ cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp crushed red pepper (optional)
Instructions
Step 1: Prepare the Shells
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the jumbo shells and cook for 10–12 minutes, just until tender. Drain the shells and spread them out to cool.
Step 2: Cook the Taco Meat
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked.
- Drain any excess grease, then stir in the taco seasoning, black beans, and ¼ cup water or chicken broth.
- Mix well, cover, and simmer on low heat for 15 minutes. Remove from heat.
Step 3: Assemble the Stuffed Shells
- Transfer the taco meat mixture to a large bowl and stir in 1 cup of shredded cheddar cheese.
- Spoon the taco meat filling into each cooked pasta shell. Set the filled shells aside.
Step 4: Make the Creamy Green Chili Sauce
Sauté the Aromatics
- Heat the olive oil in a small skillet over medium heat.
- Add the garlic, red onion, serrano chili, and jalapeño. Sauté for 5–7 minutes, or until softened and fragrant.
Blend the Sauce
- Transfer the sautéed aromatics to a blender or food processor.
- Add chicken broth, sour cream, avocado, lime juice, diced green chilies, cilantro, cumin, salt, and crushed red pepper (if using).
- Blend until smooth and creamy.
Step 5: Assemble the Dish
- Pour half of the green chili sauce into the bottom of a greased baking dish.
- Arrange the stuffed shells in the dish, open side up.
- Pour the remaining sauce over the shells, making sure they are evenly coated.
- Sprinkle the remaining ½ cup of shredded cheddar cheese on top.
Step 6: Bake the Stuffed Shells
- Cover the dish with aluminum foil and bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
- Remove the foil during the last 5 minutes of baking for a golden, cheesy finish.
Notes
- Make It Spicier: For an extra kick, leave the seeds in the serrano chili and jalapeño, or add a dash of hot sauce to the taco meat.
- Vegetarian Option: Swap the ground beef with plant-based crumbles, or add extra black beans and sautéed vegetables like zucchini or bell peppers.
- Freezer-Friendly: Assemble the dish (without baking), wrap tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Italian Fusion
