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Mexican Stuffed Shells – If you love Mexican food and love food that reheats well for leftovers, then try these simple, yet delicious Mexican Stuffed Shells. A perfect main dish recipe!
This Mexican Stuffed Shells recipe is not only a great weeknight meal, but a fantastic make-ahead-and-freeze meal as well! Decadently cheesy with delicious Mexican flair, this meal is destined to become a family favorite in your home, just as it has in ours.

Busy weeknights call for appropriately non-time consuming dinners, and these busy at-home Mexican Stuffed Shells are the perfect meal for those nights when you’re short on time.
Whether you’re making them fresh that day or popping a frozen pan of them in the oven, these tasty guys will bring loads of flavor to the table within just an hour of your time!

I love recipes that are easy to double and freeze. Freezer meals are great for days when you’re pressed for time, feeling sick, or even for taking to a friend in need. So whip up a batch of these delightful Mexican Stuffed Pasta Shells (actually, make two! One for now, and one for the freezer) and enjoy!


1 lb ground beef (or ground turkey)

1 package low-sodium taco seasoning

4 oz. cream cheese

20 jumbo pasta shells (about 6 oz.)

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1 1/2 c. salsa

1 c. taco sauce

1 c. cheddar cheese (or just use all of one kind of cheese)

1 c. Monterrey jack cheese


3 green onions

Sour cream

How to make Mexican Stuffed Shells:

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cook the ground beef in a pan until brown. Add the taco seasoning and prepare following the package directions. Now, add the cream cheese and cover the pan with the lid. Let everything simmer until the cheese has melted. Stir well until combined and set aside to cool completely.

Step 3: In the meantime, cook the pasta shell following the package directions. Drain when done. On a cutting board or baking sheet, set the shells individually.

Step 4: On the bottom of a 9 x 13-inch baking dish, pour the salsa. With 1 to 2 tbsp meat mixture, stuff each shell and place them open-side-up on the prepared dish. Pour the taco sauce over so it evenly covers the stuffed shells. Using foil, tent the dish. Place in the preheated oven and bake for about 15 to 20 minutes.

Step 5: Uncover after 15 to 20 minutes and sprinkle the shredded cheese on top. And resume baking for another 5 to 10 minutes until the cheese has melted. Remove from the oven when done, and if desired garnish with green onions or olives. Enjoy with sour cream and/or extra salsa.

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