Mexican Stuffed Pasta Shells

Transform your dinner routine with these irresistible Mexican Stuffed Pasta Shells, a fusion of Italian comfort food and bold Mexican flavors. This crowd-pleasing recipe features jumbo pasta shells stuffed with a zesty blend of seasoned ground beef, black beans, and creamy cheese, all smothered in savory red enchilada sauce and topped with a gooey melted Mexican cheese blend. Perfect for weeknight dinners or entertaining guests, this dish combines the hearty textures of pasta with the familiar spices of taco night. Garnished with green onions, sour cream, and fresh cilantro, these stuffed shells are as visually stunning as they are delicious. Ready in just 50 minutes and packed with vibrant flavors, this easy, oven-baked recipe will quickly become a family favorite.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 20 pieces Jumbo pasta shells
• 1 pound Ground beef
• 1 packet Taco seasoning
• 1 cup Black beans, drained and rinsed
• 0.5 cup Corn kernels, drained (optional)
• 4 ounces Cream cheese, softened
• 2 cups Shredded Mexican cheese blend
• 3 stalks Green onions, chopped
• 1 cup Red enchilada sauce
• 0.5 cup Sour cream (optional, for garnish)
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the jumbo pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside to cool slightly.

Step 3

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess fat.

Step 4

Add the taco seasoning and a splash of water to the skillet with the beef. Stir well to coat the meat evenly and cook for another 2-3 minutes.

Step 5

Remove the skillet from heat and mix in the black beans, corn (if using), and cream cheese. Stir until the cream cheese is fully melted and incorporated.

Step 6

Lightly grease a 9x13-inch baking dish and spread an even layer of enchilada sauce across the bottom.

Step 7

Stuff each cooked pasta shell with the beef mixture and place them in the prepared baking dish, seam side up.

Step 8

Sprinkle the shredded Mexican cheese blend evenly over the stuffed shells.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Once baked, remove the dish from the oven and let it rest for 5 minutes.

Step 11

Top the shells with chopped green onions, sour cream, and fresh cilantro as desired before serving.

Nutrition Facts

Serving size	2020.2 grams (2020.2g)

Amount per serving	% Daily Value*
Calories	4214

Total Fat 302.00g	387%
Saturated Fat 154.10g	771%
Polyunsaturated Fat NaNg
Cholesterol 1020mg	340%
Sodium 10972mg	477%
Total Carbohydrate 156.10g	57%
Dietary Fiber 25.80g	92%
Total Sugars 26.40g
Protein 233.30g	467%

Vitamin D 103IU	513%
Calcium 3870mg	298%
Iron 22mg	122%
Potassium 2923mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 21.8%

Carbs: 14.6%