This recipe can also be made as just a dip with tortilla chips; eliminate the salsa, shredded cheese and shells. It is one of my most favorite "comfort food" meals and super easy to prepare! You can also freeze the leftovers; they are usually better the next time around. Just let thaw in fridge overnight.
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Units: US | Metric
- 1 lb ground sirloin
- 1 lb breakfast sausage (mild or hot, depending on your taste)
- 2 (1 ounce) packets taco seasoning mix
- 2 (8 ounce) packages cream cheese, low fat
- 1 cup salsa, use your favorite
- 2 cups shredded cheddar cheese, I like mexican blend, but you can use whatever you like
- 1 (12 ounce) package jumbo pasta shells
- 1Before you start your meats, begin boiling large pot of water for shells.
- 2Preheat oven to 350 degrees.
- 3After water starts boiling, add salt, if desired, and shells. Boil for 2 minutes less than the package calls for (usually around 9-10 minutes).
- 4Brown meats in large skillet until no longer pink; drain grease, if desired. Add cream cheese and taco seasoning, along with the amount of water called for in only ONE of the packages (usually 2/3 or 1/2 c.) Mix until well blended and creamy.
- 5When shells are done boiling drain and let cool for a few minutes. Prepare 9x13 baking dish by adding salsa mixed with 1/2c. water.
- 6Start stuffing shells with meat mixture and place in baking dish until there is no room left. I try to squeeze in as many as I can because they are so good!
- 7Sprinkle with shredded cheese and bake covered 30-35 minutes, then uncover and bake for 5 minutes.
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Nutritional Facts for Mexican Stuffed Shells
Serving Size: 1 (280 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 653.7
- Calories from Fat 377
- Total Fat 41.9 g
- Saturated Fat 18.5 g
- Cholesterol 147.0 mg
- Sodium 841.6 mg
- Total Carbohydrate 36.2 g
- Dietary Fiber 1.8 g
- Sugars 3.9 g
- Protein 31.8 g