Mexican Stuffed Shells

Taco night has a new look! This is one of my son’s favorite meals and he loves that he can just pick up the pasta shells and eat with his fingers. These mini tacos are awesome freshly made and even better as lunch leftovers!

First a quick trip to the grocery store (although no trip is really quick with a toddler in tow).

Next you need to get a pot of water boiling to cook the pasta shells, and start browning the hamburger meat in a skillet. I usually use about half a box of pasta shells for this recipe, but you can just as easily cook the whole box and use the remaining shells for another meal with some pasta sauce. Cook the shells al dente, drain.

When your hamburger meat is cooked through and is no longer pink, add in the taco seasoning, cream cheese and 1/2 cup of the shredded cheese. Mix until the cheeses melt and are well blended.

In a bowl, stir together the enchilada sauce and salsa.

Pour about half of the sauce mixture into a 9 x 13 casserole dish, coating the bottom. Using a large spoon, stuff each shell with the hamburger mixture and place in casserole dish.

When all of the hamburger mixture has been used, pour remaining sauce mixture over top the shells.

Cover with foil and bake for 25 minutes. Then remove foil, sprinkle remaining cheese on top and bake for another 5 minutes until cheese is melted.

Top with sour cream and enjoy your mini taco shells!

Print Recipe

Mexican Stuffed Shells

Course

Main Dish

Prep Time

25 Minutes

Cook Time

30 Minutes

Servings

People

Ingredients

• 20-25 Jumbo pasta shells (or about half a box)
• 1 lb Ground beef
• 1 pkg Taco mix
• 4 oz Cream cheese
• 1 can Red enchilada sauce (10 oz)
• 1 cup Salsa
• 1 1/2 cup Mexican blend shredded cheese (divided)
• Sour cream

Course Main Dish Prep Time 25 Minutes Cook Time 30 Minutes Servings People Ingredients 20-25 Jumbo pasta shells (or about half a box) 1 lb Ground beef 1 pkg Taco mix 4 oz Cream cheese 1 can Red enchilada sauce (10 oz) 1 cup Salsa 1 1/2 cup Mexican blend shredded cheese (divided) Sour cream

Instructions

1. Preheat oven to 350 degrees
2. In a large pot, boil water and cook pasta shells al dente, drain
3. Brown ground beef on med-high heat, drain
4. Add taco mix, cream cheese and ½ cup of shredded cheese to beef, stir until combined
5. Mix together salsa and enchilada sauce in a bowl
6. Pour half the salsa mixture in a 9 x 13 casserole dish
7. Stuff each shell with a large spoon size of the beef mixture and place in casserole dish
8. After all shells are stuffed, pour remaining salsa mixture on top
9. Cover with foil and bake 25 mins
10. Remove foil and sprinkle with remaining shredded cheese
11. Let cook 5 more mins until cheese is melted

Recipe Notes

Serve with sour cream and enjoy!