Go Back
–+ servings
Benjamin

Baked Mexican Stuffed Shells: A Cozy & Cheesy Favorite

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-Italian Fusion
Ingredients Method Notes

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

Method
 

Step 1: Prepare the Shells
  1. Preheat your oven to 350°F (175°C).
  2. 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
  1. In a large skillet over medium heat, cook the ground beef until browned and fully cooked.
  2. Drain any excess grease, then stir in the taco seasoning, black beans, and ¼ cup water or chicken broth.
  3. Mix well, cover, and simmer on low heat for 15 minutes. Remove from heat.
Step 3: Assemble the Stuffed Shells
  1. Transfer the taco meat mixture to a large bowl and stir in 1 cup of shredded cheddar cheese.
  2. 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
    1. Heat the olive oil in a small skillet over medium heat.
    2. Add the garlic, red onion, serrano chili, and jalapeño. Sauté for 5–7 minutes, or until softened and fragrant.
    Blend the Sauce
    1. Transfer the sautéed aromatics to a blender or food processor.
    2. Add chicken broth, sour cream, avocado, lime juice, diced green chilies, cilantro, cumin, salt, and crushed red pepper (if using).
    3. Blend until smooth and creamy.
    Step 5: Assemble the Dish
    1. Pour half of the green chili sauce into the bottom of a greased baking dish.
    2. Arrange the stuffed shells in the dish, open side up.
    3. Pour the remaining sauce over the shells, making sure they are evenly coated.
    4. Sprinkle the remaining ½ cup of shredded cheddar cheese on top.
    Step 6: Bake the Stuffed Shells
    1. Cover the dish with aluminum foil and bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
    2. 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.

    Tried this recipe?

    Let us know how it was!