Mexican Stuffed Shells

8 servings


15 minutes

active time

1 hour 5 minutes

total time


1 pound ground beef

1/2 cup diced yellow onion

2 tablespoons taco seasoning

4 ounces cream cheese

8 ounces jumbo pasta shells

10 ounces enchilada sauce

1 cup salsa

2 cups cheese(s) of choice, shredded


Bring a large pot of salted water to boil.

Boil shells until just shy of al dente according to package directions. Rinse shells when done cooking.

Preheat oven to 350°F.

Meanwhile, cook ground beef and onions over medium-high heat until cooked thoroughly. Drain excess grease from pan.

Add taco seasoning and stir to mix.

Mix in cream cheese and cook until melted throughout. Set aside.

Combine enchilada sauce and salsa in a small bowl.

Pour half the salsa mixture into the bottom a 9x13” baking dish and spread around to cover the bottom.

Fill each jumbo shell with a heaping tablespoon of meat mixture, and place into the baking dish with the sauce.

Repeat until you run out of either shells or meat mixture.

Pour remaining salsa mixture over top of the shells.

Cover baking dish in foil and bake for 30 minutes.

Remove foil and top with shredded cheeses. Return to oven for an additional 10 minutes, until cheese is melted and bubbly.


Serving Size



419 kcal

Total Fat

24 g

Saturated Fat

12 g

Unsaturated Fat


Trans Fat



80 mg


826 mg

Total Carbohydrate

29 g

Dietary Fiber

2 g

Total Sugars

6 g


21 g

8 servings


15 minutes

active time

1 hour 5 minutes

total time
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