Mexican Stuffed Pasta Shells

Mexican Stuffed Pasta Shells are a delicious twist on traditional stuffed pasta. Ground beef, cheese and onion filled shells are baked in enchilada sauce, then topped with cheese, cilantro, tomatoes, and garnished with a dollop of sour cream, for a flavor-filled dinner! Mexican Stuffed Pasta Shells / The Grateful Girl Cooks! Stuffed pasta shells with a Mexican twist! Seasoned beef, cheese and onion filled shells are baked, and topped with cheese, cilantro, tomatoes, and sour cream!
Last Spring I made Chicken and Broccoli Alfredo Stuffed Shells and we really enjoyed them.  Now fast forward to about 4 months later when I started thinking about how much my husband and I absolutely LOVE Mexican food. A lightbulb went off in my head and I decided to experiment and make more stuffed shells, but this time create a recipe with a Mexican twist!  We really enjoyed them, so am sharing the details on the ol’ blog today.

These stuffed shells are really easy to prepare.  Start by cooking 1 pound of ground beef with sliced green onions in large skillet on medium heat.  Once meat is cooked, drain grease from pan (discard grease). Add one taco seasoning packet and cook according to seasoning package instructions.

Once meat has been cooked and seasoned, transfer it to a large mixing bowl and let it cool down for 4-5 minutes.  3 Tablespoons enchilada sauce and grated cheddar and jack cheeses; stir to combine. Set aside.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

In a large pot of boiling salted water, cook jumbo pasta shells according to package directions.  When pasta is done cooking, drain, then place shells in a single layer on wax paper or parchment paper.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Place several heaping spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just barely cover the bottom of dish). Fill the cooked pasta shells with the ground beef mixture, then place into baking dish in a single layer.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Once all shells are filled and in the baking dish, spoon the rest of the enchilada sauce over the shells to cover.  Sprinkle with the remaining half of the cheddar and jack cheeses.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total.  Remove the foil for the last 10 minutes of baking.  Sauce and cheese should be bubbly when done.  Remove dish from oven.

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

To serve, top with additional cheese, tomato, cilantro and green onions, for a great splash of color (and added flavor)!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Place 2-3 shells onto each individual serving plate, and top each shell with a small dollop of sour cream. Serve… and enjoy!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Hope you will consider making these flavor-filled stuffed pasta shells for an upcoming meal.  I served them with a simple mixed green salad on the side, and they were quite filling.  Have a great day!

Mexican Stuffed Pasta Shells / The Grateful Girl Cooks!

Mexican Stuffed Pasta Shells
 
Prep time
Cook time
Total time
 
Stuffed pasta shells with a Mexican twist! Seasoned beef, cheese and onion filled shells are baked, and topped with cheese, cilantro, tomatoes, and sour cream!
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 1 pound ground beef
  • 2 green onions (sliced, use green stalk and white bulb)
  • 1 envelope taco seasoning
  • 3 Tablespoons chopped cilantro
  • ½ cup grated cheddar cheese, DIVIDED
  • ½ cup grated jack cheese, DIVIDED
  • 1 can red enchilada sauce (19 ounces)
  • Approx. ½ box jumbo pasta shells (I used 18 shells)
For Garnish (use as little or as much as you desire)
  • Chopped tomato
  • Sliced green onion
  • Chopped cilantro
  • Grated cheese
  • Sour cream
Directions
  1. Preheat oven to 350 degrees. Place several large spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just cover the bottom). Set aside.
  2. Cook ground beef with chopped green onions in large skillet on medium heat. When meat is cooked, drain and discard grease. Add taco seasoning packet and cook according to seasoning package instructions. Once meat has finished cooking, transfer it to a bowl, and let cool down for 4-5 minutes. Discard grease from pan. Add 3 Tablespoons enchilada sauce and HALF of the grated cheddar and jack cheeses to the meat; stir to combine. Set aside.
  3. In a large pot of boiling salted water, cook jumbo pasta shells according to package directions. When pasta is done cooking, drain, then place shells in a single layer on wax paper or parchment paper. Fill cooked pasta shells with the ground beef mixture, then place into baking dish (on top of sauce) in a single layer.
  4. Once all shells are filled and in baking dish, spoon the rest of the enchilada sauce over shells to cover. Sprinkle with the remaining half of the cheddar and jack cheeses.
  5. Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total. Remove foil for the last 10 minutes of baking. Sauce and cheese should be bubbly when done. Remove dish from oven.
  6. To serve, garnish with additional cheese, chopped tomato, chopped cilantro, and green onions, for a great splash of color and flavor! Place 2-3 shells onto each person's plate; top each shell with a small dollop of sour cream. Serve and enjoy!

Here’s one more to pin on your Pinterest boards!Mexican Stuffed Pasta Shells / The Grateful Girl Cooks! Stuffed pasta shells with a Mexican twist! Seasoned beef, cheese and onion filled shells are baked, and topped with cheese, cilantro, tomatoes, and sour cream!

 

Save

Save

Save

Save

Stuffed pasta shells with a Mexican twist!  Seasoned beef, cheese and onion filled shells are baked, and topped with cheese, cilantro, tomatoes, and sour cream!

Leave a Reply