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Mexican Stuffed Shells

  • Author: Camila Rose
  • Total Time: 1 hour 5 minutes
  • Yield: 6
  • Diet: Gluten Free

Description

This Mexican stuffed shells recipe combines the creamy, cheesy comfort of stuffed pasta with the bold, vibrant flavors of Mexican cuisine. Jumbo pasta shells are filled with a savory mixture of seasoned ground beef, black beans, corn, and melted cheese, all smothered in tangy enchilada sauce and baked to bubbly perfection. It’s a colorful, crowd-pleasing dish that’s perfect for family dinners, casual get-togethers, or meal prep. The layers of spice, cheese, and sauce create a satisfying meal that’s both comforting and exciting. Serve it with a fresh cilantro lime salad or Mexican street corn for a complete feast.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 lb ground beef or turkey
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups shredded cheddar cheese
  • 1 ½ cups shredded Monterey Jack cheese
  • 2 cups enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • Fresh cilantro or green onions, chopped (for garnish)
  • Olive oil for cooking

Instructions

  • Preheat oven to 375°F (190°C).
  • Cook jumbo shells in salted boiling water until al dente. Drain and rinse with cold water.
  • In a skillet, heat oil over medium heat. Cook ground beef until browned. Drain excess fat.
  • Add onion and garlic; cook until soft.
  • Stir in black beans, corn, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Cook for a few minutes.
  • Remove from heat and mix in half of the shredded cheese.
  • Stuff each pasta shell with the filling and place in a greased baking dish.
  • Pour enchilada sauce over the shells. Sprinkle remaining cheese on top.
  • Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.
  • Garnish with cilantro or green onions before serving.

Notes

  • For a vegetarian version, omit meat and add extra beans and vegetables.
  • Use freshly shredded cheese for best melt and flavor.
  • Cover tightly when baking to keep shells moist.
  • Leftovers can be refrigerated or frozen for easy meals later.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 6
  • Calories: 420

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Find it online: https://thetastyflavors.com/mexican-stuffed-shells/