Ooo yes—Mexican Stuffed Shells are a top-tier comfort food mashup 😋
Here’s a solid, crowd-pleasing version that’s easy to tweak.
Mexican Stuffed Shells
Ingredients
- 20–24 jumbo pasta shells
- 1 lb ground beef (or ground turkey / chicken)
- 1 packet taco seasoning (or homemade)
- 1 cup black beans, drained & rinsed
- 1 cup corn (canned or frozen)
- 1½ cups shredded Mexican-blend cheese (plus more for topping)
- ½ cup ricotta or cream cheese (for creaminess)
- 1½–2 cups enchilada sauce (red or green—dealer’s choice)
- 1 tsp cumin
- ½ tsp chili powder (optional, for heat)
- Salt & pepper
- Optional add-ins: diced green chiles, jalapeños, onions
Toppings (highly encouraged)
- Sour cream or crema
- Chopped cilantro
- Avocado or guac
- Green onions
- Hot sauce
Instructions
- Cook the shells
Boil in well-salted water until just al dente. Drain and set aside (don’t overcook—stuffing is easier when they’re sturdy). - Make the filling
Brown the ground meat in a skillet. Drain excess fat.
Add taco seasoning, cumin, chili powder, beans, corn, and any extras.
Stir in ricotta or cream cheese, then 1 cup of shredded cheese. Remove from heat. - Assemble
Spread a thin layer of enchilada sauce in the bottom of a baking dish.
Stuff each shell generously and place seam-side up.
Pour remaining enchilada sauce over the shells and sprinkle with more cheese. - Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Uncover and bake another 10 minutes until bubbly and melty. - Finish strong
Rest 5 minutes, then add all the toppings your heart desires.
Variations
- Vegetarian: Swap meat for sautéed peppers, onions, zucchini, and extra beans.
- Spicy: Pepper jack cheese + chipotle sauce.
- Creamy bake: Mix a little sour cream into the enchilada sauce.
- Make-ahead: Assemble, cover, refrigerate up to 24 hours—bake when ready.
If you want, I can tailor it to slow cooker, air fryer, or make it extra cheesy / low-carb / spicy-spicy 🌶️🧀
