“Mexican” Stuffed Shells

I found this recipe on Facebook and have seen it pinned all over Pinterest.

It’s a lot easier to make than it sounds. Trust me.

I tend to use the mild taco seasoning/salsa/taco sauce because some people aren’t into spicy. But if you want medium or hot, go for it!


1 pound ground beef
1 package low-sodium taco seasoning
4 ounces cream cheese (remember when Philly came in 4 oz packages?)
16 jumbo pasta shells
1 1/2 cups salsa (I use a 24 oz jar)
1 cup taco sauce (I use an 8 oz bottle)
1 cup cheddar cheese
1 cup Monterrey jack cheese (instead of cheddar and Monterrey jack, I use a Mexican blend my supermarket has.)
For toppings:

  • 3 green onions
  • sour cream
  • sliced black olives


  • Preheat oven to 350°.
  • 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.
    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.
  • 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
  • After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed.
  • Top with green onions or olives.
  • Serve with sour cream and/or more salsa!