MEXICAN STUFFED SHELLS

How to Make Mexican Stuffed Shells

Step 1: Cook the Jumbo Shells

1. Boil the pasta shells: Start by cooking the jumbo pasta shells according to the package instructions. Make sure to cook them al dente, as they will cook a little more when baked. Drain and set aside to cool slightly.

Step 2: Prepare the Filling

1. Brown the ground beef: In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Season the beef: Once the meat is fully cooked, stir in the taco seasoning and a splash of water (as instructed on the seasoning packet), and mix to combine. Let it simmer for a couple of minutes to let the flavors meld together.
3. Add the beans and corn: Stir in the black beans and corn kernels, allowing them to warm through. Remove the skillet from the heat and stir in about 1 cup of shredded cheese and the sour cream (if using) for extra creaminess.

Step 3: Make the Sauce

1. In a separate bowl, combine the enchilada sauce, salsa, cumin, and chili powder. Stir until well mixed. This sauce will coat the stuffed shells, adding flavor and moisture to the dish.

Step 4: Stuff the Shells

1. Preheat your oven to 375°F (190°C).
2. Take each cooked shell and carefully stuff it with the meat and bean mixture. Don’t overstuff, as you want the shells to close easily.
3. As you stuff the shells, place them in a greased 9×13-inch baking dish. Arrange the shells in a single layer.

Step 5: Assemble the Dish

1. Once all the shells are stuffed and placed in the baking dish, pour the prepared sauce evenly over the stuffed shells. Make sure to cover them generously, so they stay moist while baking.
2. Sprinkle the remaining shredded cheese on top of the shells, covering them completely for a cheesy finish.

Step 6: Bake

1. Cover the baking dish with aluminum foil and bake for about 20 minutes. This will allow the flavors to meld and the cheese to melt.
2. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Step 7: Garnish and Serve

1. Once the Mexican Stuffed Shells are out of the oven, let them sit for a few minutes before serving.
2. Garnish with your favorite toppings such as fresh cilantro, sour cream, jalapeños, or a squeeze of lime for an extra burst of flavor.
3. Serve hot with a side of Mexican rice, guacamole, or a simple green salad.

Tips for the Best Mexican Stuffed Shells

• Use Lean Ground Beef or Turkey: If you’re looking for a healthier version, ground turkey is a great substitute for beef and still holds the bold flavors.
• Vegetarian Option: To make this dish vegetarian, swap the ground beef for extra beans or sautéed vegetables like bell peppers, zucchini, and mushrooms.
• Make Ahead: These stuffed shells can be prepared ahead of time. Assemble the shells, cover them tightly with foil, and refrigerate for up to 24 hours before baking. This makes it an excellent option for meal prepping or preparing dinner in advance for a busy night.
• Adjust the Spice Level: Feel free to customize the spice level by adjusting the type of salsa and taco seasoning. If you prefer a milder dish, use a mild salsa and seasoning; for a spicier kick, opt for medium or hot varieties.
• Add More Cheese: For extra cheesy goodness, consider mixing in more cheese into the filling or adding a cheese crust on top before baking.

Final Thoughts

Mexican Stuffed Shells are the perfect blend of two beloved cuisines—Italian pasta and Mexican flavors. They’re hearty, flavorful, and easy to customize, making them a perfect weeknight dinner, party dish, or even a meal prep option for the week ahead. With their tender pasta, seasoned beef, melty cheese, and zesty sauce, these stuffed shells are guaranteed to satisfy your cravings and become a family favorite.

Give this recipe a try, and enjoy the delicious fusion of flavors with every bite!