Mexican Stuffed Shells

"A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch."
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by Bekka R. photo by Bekka R.
photo by Tatianna W. photo by Tatianna W.
photo by Tatianna W. photo by Tatianna W.
photo by SharonChen photo by SharonChen
Ready In:
1hr 15mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350°.
  • In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  • While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don’t stick together.
  • Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
  • After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

Questions & Replies

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  1. Sharon E.
    Hi there I am from S A and love to try different recipes. Unfortunately not all the ingredients are available to us. What can I use instead of Taco Sauce. Thanks
     
  2. deadlybeautifulangel
    Could this be cooked in a CrockPot?
     
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Reviews

  1. Marissa B.
    I've made this for a couple of year now, the only difference is, is I do a layer of beans before I place the shells in. I also break up tortilla chips on top of it before I put it in the oven, and then add the cheese to the top of them. It gives it an extra chew/crunch to it
     
  2. Shelly D.
    This recipe is awesome. I substituted shredded chicken breast for the ground meat. My family loves it.
     
  3. Cottage Fry
    Very good, and pretty easy to make. I did the prep work in the morning, and kept the dish covered in the refrigerator to bake that evening. My fianc
     
  4. lazyme
    These were a hit at my Mexican fiesta party this weekend. I doubled the recipe, added crushed chips as a topping, and these were devoured! Simple to put together and really good. Thanks GailAnn for another keeper. Made for ZWT8 Mexico/Tex Mex.
     
  5. HeidiSue
    I found this recipe on Pinterest and then came and dug it up here on Food.com... these were a huge hit! I threw in a little chorizo that I had with the ground beef just to use it up. I followed the recipe exactly except that I just threw the cheese on top and baked uncovered at 350 for 30 or so minutes. I made it for us and for a friend who just had surgery and her family loved it too!
     
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Tweaks

  1. Rosie A.
    Double up the cream cheese, you won't regret it!
     
  2. Vodka Queen
    I replaced the ground beef with Boca crumbles.
     
  3. Sarah W.
    Very easy to make and very tasty!!! I used refried beans instead of cream cheese, and pace picante sauce. Was very good with refried beans!
     
  4. Shelly D.
    This recipe is awesome. I substituted shredded chicken breast for the ground meat. My family loves it.
     

RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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