Mexican Stuffed Shells

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Fatten Me Up Friday is here! I’m excited to share with you guys one of my favorite recipes that I found while trolling Pinterest, Mexican Stuffed Shells. It’s on the regular rotation at my house and receives high praise from my 5 & 8 year old- as well as my large grown up man child (otherwise referred to as husband). This recipe comes from (, check them out if you are looking for other tasty recipes. Three things important to me in any meal that I make 1) is it easy (i.e doesn’t require half a million steps and insane ingredients only found on a full moon at the summer equinox in the rainforest) 2) Kid Friendly: (disclaimer- I don’t base all my meals around whether or not my kids will like it- they eat what I cook, and I am very conscious of having them try new things. We don’t operate a restaurant around here!) I do want to make sure nothing is too spicy, because while husband and I LOVE spicy food- it’s not really the best for young children. 3) is it tasty- duh- I want to make something that tastes great! This is a great recipe to double up on and save half as a freezer meal for another day or to serve as leftovers the next day. Enjoy! 



 – 1lb ground beef 

– 1/2 cup diced yellow onion

– 2 TBS taco seasoning (I just use a whole packet or premade seasoning)

– 4 oz. cream cheese

– about 8oz jumbo pasta shells (around 25 shells)

– 10 oz. enchilada sauce

– 1 cup salsa ( I find that I like the chunky kind the best)

– 1 1/4 cup cheddar cheese *

– 1/2 cup mozzarella cheese **


** I usually use the mexican blend pre-shredded cheese but I’m sure you can use whatever kind of cheese you want. I also ALWAYS use more cheese than the ingredients call for because, cheese. 



1. Bring large pot of water to a boil

2. Boil pasta shells for about 10 minutes, or cooked al dente according to package directions. Rinse shells when they’re done cooking. 

3. Preheat oven to 350 degrees

4. Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly.

5. Drain excess grease from the pan. Add in taco seasoning and stir to mix.

6. Mix in cream cheese and cook until cheese is melted through. Set aside.

7. Combine enchilada sauce and salsa into small bowl.

8.  Pour about half of your enchilada/salsa mixture into the bottom of a 9×13 pan and spread around to cover.

9. Fill each jumbo shells with about 1 TBS of meat mixture and place into pan with sauce.

10. Repeat until all shells or meat mixture are gone

11. Pour remaining enchilada/salsa mixture over shells.

12. Wrap pan in aluminium, foil and bake 30 minutes

13. Remove foil and top with cheese

14. Return pan to oven and bake for an additional 15 minutes or until cheese is melted and bubbly. 

 The Delicious result!
The Delicious result!

***See other great recipes here

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Real-life bookworm with a taste for adventure. Coco enjoys reading as much as she enjoys good coffee. Coco is an experienced book reader, and expert book reviewer. If you need a book reviewed, you are in good hands.

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