Mexican Stuffed Shells Recipe Casserole Freezer Friendly

These Mexican Stuffed Shells freeze well as a casserole and can be made ahead of time.

This is a great stuffed shell recipe stuffed with seasoned taco beef and topped with taco sauce and cheese.  These Mexican Stuffed Shells are so easy and loved by the whole family!

Mexican Stuffed Shells - Pasta Shells stuffed with taco meat and cheese.

This was originally posted in March 2012.


We’ve been eating a whole lot of chicken, fish, and veggies at our house lately. When my 7 year old son asked what was for dinner last night and I told him grilled chicken and broccoli, he about started crying.

I wanted to join him. I realized we needed a little break from the same old and started brainstorming.

Last time I was in a major dinner rut I stumbled upon this Taco Pasta and heard nothing but praises at the dinner table.

Mexican Stuffed Shells on a spoon


It was then that I decided the marriage of Mexican and Italian needed to happen again. Stuffed shells with a Mexican twist? Bingo.

I love these Chicken and Spinach Stuffed Shells…but these Mexican Stuffed Shells are WAY easier and better for a busy day.

These were just what I was hoping they would be.

After you cook your pasta shells place them on a baking sheet so that don’t stick in one big glob at the bottom of your colander. Ahem…guilty here.

Beef in shells covered in taco sauce

After you stuff your shells with the meat mixture, pour some taco sauce on top. I used both mild salsa and taco sauce in this recipe because my kids were eating and they allergic to spicy…so they say.

Mexican Stuffed Shells on a plate

If you do freeze these the next question is how to cook frozen stuffed shells?

Just thaw the casserole in the fridge overnight or I’ve even just baked them from frozen.

If you love these Mexican Stuffed Shells, you’ll love these Mexican recipes:

Taco Pizza

Fiesta Chicken Pasta Bake

One-Pan Chicken Enchilada Skillet


Yield: 16 shells

  • 1
    ground beef
    (or ground turkey)
  • 1
    package low-sodium taco seasoning
  • 4
    cream cheese
  • 16
    jumbo pasta shells
  • 1 1/2
  • 1
    taco sauce
  • 1
    cheddar cheese
  • 1
    Monterrey jack cheese

For toppings:

  • 3
    green onions
  • Sour cream
  1. Preheat oven to 350°.

  2. In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

  3. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

  4. Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

  5. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

Mexican Stuffed Shells - so easy and such a good Mexican meal!

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