Mexican Stuffed Shells

Pasta with a different slant! This is another recipe from The Way to His Heart. I love pasta and love Italian food but this recipe is really nice change of pace!


  • 1 pound ground beef
  • 1 package taco seasoning (or homemade taco seasoning)
  • 4 ounces cream cheese
  • 14 – 16 jumbo pasta shells
  • 1 1/2 cup salsa
  • 1 cup taco sauce
  • 1 cup cheddar cheese (shredded)
  • 1 cup monterey jack cheese (shredded)
  • 3 green onions (sliced)
  • sour cream 


Preheat oven to 350 degrees. Cook ground beef. Add taco seasoning & prepare according to package directions. Add cream cheese, cover and simmer until cream cheese is melted. Blend well and set aside to cool completely. 

Cook pasta shells according to package directions; drain. Set shells out individually on cutting board/baking sheet so they don’t stick together. 

Pour salsa on bottom of 9×13 inch baking dish. Stuff each shell with meat mixture. Place in baking dish, open side up. Cover shells with taco sauce. Sprinkle about 1/2 of the cheese over the top. Cover with foil and bake 30 minutes. Add remaining cheese and bake 10 to 15 minutes more, uncovered until cheese is hot and melted. 

To serve, top with green onions and sour cream. Enjoy!!


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