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
Scale
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