Mexican Stuffed shells are filled with seasoned taco flavored beef and topped with cheese! These are great if you're looking for something different for Taco Tuesday night.
I was very tired today and really wanted to come home and take a nap. Instead, I ended up cooking and made three things. A frozen key lime pie, banana bread muffins, and this dish for Mexican stuffed shells.
I am home alone this weekend and decided to make these Mexican stuffed shells since there was cheese on top and cream cheese in the middle. Boy let me tell you something, these Mexican Shells did not disappoint.
I used lean ground beef and low-fat cream cheese to keep these a tad on the lighter side. For garnish used some tomatoes and parsley. One of the best pasta dishes I've made in a long time. Will definitely make this dish again.
Ingredients Needed
- Ground beef (93% lean) - Is considered better than higher fat options for several reasons. First, it has less saturated fat, which can contribute to heart disease and other health issues. Additionally, it tends to have fewer calories per serving, making it a good option for those watching their weight. The 96% lean ground beef from Aldi is my favorite.
- Yellow onion, diced
- Taco seasoning - Is a blend of spices used to flavor ground beef or other meats for use in tacos. It typically includes a combination of chili powder, cumin, garlic powder, onion powder, paprika, and sometimes salt and pepper. It can be purchased pre-mixed, or made at home using individual spices. I usually buy the Lower Sodium Taco Seasoning packets such as Mrs Dash.
- Fat free cream cheese - I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- Pasta shells - jumbo sized
- Enchilada sauce - use your favorite brand, I like Trader Joes or Old El Paso.
- Salsa - Use your favorite jarred or prepared salsa
- Reduced fat colby jack cheese - I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Stuffed Shells
Bring a large pot of water to boil. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
Preheat your oven to 350 degrees.
Step 2: Meanwhile, cook up your ground beef and onions over medium-high heat until cooked thoroughly. Drain the excess grease from the pan. Add in taco seasoning and stir to mix. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
Step 3: Combine your enchilada sauce and salsa in a small bowl. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
Step 4: Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce. Repeat until all shells or meat mixture is gone. Pour the remaining enchilada sauce salsa mixture over the tops of the shells. Top with cheese. Bake for 30 minutes.
Wrap pan in aluminum foil.
Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
Other Recipes To Try
If you tried this Mexican Stuffed Shells orany other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Recipe adapted from Like Mother Like Daughter
PrintMexican Stuffed Shells
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 45min
- Yield: 8 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
Stuffed pasta shells filled with seasoned taco flavored beef and topped with cheese! These are great if you're looking for something different for Taco Tuesday night.
Ingredients
- 1 pound ground beef (93% lean)
- ½ cup yellow onion, diced
- 2 TBS taco seasoning
- 4 oz fat free cream cheese
- 24 jumbo pasta shells
- 10 oz enchilada sauce
- 1 cup salsa
- 1 cup reduced fat colby jack cheese
Instructions
- Bring a large pot of water to boil.
- Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
- Preheat your oven to 350 degrees.
- Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
- Drain the excess grease from the pan.
- Add in taco seasoning and stir to mix.
- Add in cream cheese and cook over medium heat until cheese is mixed in and melty 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 of a 9x13 pan and spread around.
- Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
- Repeat until all shells or meat mixture is gone.
- Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
- Wrap pan in aluminum foil.
- Bake for 30 minutes.
- Remove foil and top with cheeses.
- Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
Notes
WW Points: 9 Click here to see in recipe builder (will have to log in)Â
Nutrition
- Serving Size: 3 shells
- Calories: 323
- Sugar: 3.5
- Fat: 11.21g
- Saturated Fat: 4.8
- Carbohydrates: 32.27g
- Fiber: 2.4g
- Protein: 23.36g
Jenna says
When you freeze food don't you just cook it all the way through and store it in the freezer?
Melissa says
I’m looking for dishes I can fix partially and then freeze. Do you think (or have tried) to freeze this before baking?
Sue says
Made this tonight, family loved it. I added diced tomatoes, green onion then the cheese and baked it for the 15 minutes more. Then once done topped it with fresh cilantro. Of course the non- weight watchers in my household had to add their staple of sour cream. So good would definitely make again.
ROBIN says
The oven temperature was too low. After 30 minutes I raised the heat to 385 for 15 minutes before topping with the cheese.
Megan says
How did you get this to come out to 323 calories a serving? I logged in all the ingredients to myfitnesspal and it's more like 423 calories per serving.
Linda says
It doesn't say how many shells you get in a serving for 9 pts. I'm assuming 2-3??
Joy says
Looking forward to making this tonight. Sounds like something the entire family will enjoy!
Courtney says
How did you end up with 8pp per serving? When i put it into the recipe builder, it comes out to 11, even when I substitute 1/3 less fat cream cheese and ground turkey instead of beef.
Jenna says
Thanks Christin!
Christin@SpicySouthernKitchen says
Oh yum! These stuffed shells look amazing. Gorgeous pictures!