Cheesy Mexican Stuffed Shells

These Mexican Stuffed Shells are filled with seasoned ground beef and cream cheese, then topped with enchilada sauce and plenty of melted cheese. Ready in about 45 minutes, they’re an easy Tex-Mex dinner that’s perfect for busy weeknights or Taco Tuesday.

this recipe!

Try my copycat Olive Garden Stuffed Shells next!

Why You’ll Love This Recipe

• Easy family dinner: Simple ingredients and just 15 minutes of prep make these stuffed shells perfect for busy weeknights.
• Creamy and cheesy: Cream cheese makes the taco beef filling rich and creamy, while enchilada sauce and melted cheese add plenty of Tex-Mex flavor.
• Fun twist on taco night: These Mexican stuffed shells combine taco night favorites with cheesy baked pasta for a delicious Taco Tuesday dinner.

Ingredients You’ll Need

• 1 lb. lean ground beef
• 6 ounces cream cheese
• 1 packet taco seasoning 
• 12 ounces jumbo shell pasta
• 10 ounces enchilada sauce
• 1-1 1/2 cups shredded fiesta blend cheese

Step By Step Intructions

STEP ONE – Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.

STEP TW0 – Cook the jumbo pasta shells according to the package directions. Once cooked, drain and rinse under cold water to cool.

STEP THREE – Meanwhile, cook the ground beef in a large skillet over medium heat until browned. Drain off any excess grease.

STEP FOUR – Return the beef to the skillet and add the taco seasoning along with the amount of water called for on the seasoning packet. Cook for 2 to 3 minutes, stirring occasionally, until the sauce has thickened.

STEP FIVE – Add the cream cheese, turn off the heat and stir until the cream cheese is melted and well combined with the taco meat.

STEP SIX – Spoon a small amount of enchilada sauce into the bottom of the prepared baking dish and spread it evenly to lightly coat the bottom.

STEP SEVEN – Fill each cooked pasta shell with a heaping tablespoon of the taco meat and cream cheese mixture. Arrange the stuffed shells in the baking dish.

STEP EIGHT – Pour the remaining enchilada sauce evenly over the stuffed shells, then sprinkle with the shredded fiesta blend cheese.

STEP NINE – Bake for about 15 minutes, or until the cheese is melted and the filling is heated through.

Serve warm and enjoy.