Wednesday Recipe: Mexican Stuffed Shells


  • 1 pound ground beef
  • 1/2 cup yellow onion, diced
  • 2 tablespoons taco seasoning
  • 4 ounces cream cheese
  • 8 ounces jumbo pasta shells
  • 10 ounces enchilada sauce
  • 1 cup salsa
  • 1 1/4 cup cheddar cheese
  • 1/2 cup mozzarella cheese


  • Bring a large pot of water to boil.
  • Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they're done cooking.
  • Preheat your oven to 350 degrees fahrenheit.
  • Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain excess grease from the pan.
  • Add in the taco seasoning and stir to mix.
  • Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
  • Combine your enchilada sauce and salsa in a small bowl.
  • Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover the bottom
  • Fill each jumbo shell with a heaping tablespoon of meat mixture and place into the pan with the sauce.
  • Repeat until all the shells or meat mixture is gone.
  • Pour the remaining enchilada sauce salsa mixture over the top of the shells.
  • Wrap pan in aluminum foil.
  • Bake for 30 minutes, or until the filling is hot throughout the shells.
  • Remove foil and top with shredded cheeses.
  • Return pan to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  • Top with your favorite taco toppings, or enjoy as is.