Entree Recipes

Stuffed Mexi Shells

Stuffed Mexi Shells


Okay, so my mom wanted to try a new recipe a couple of weeks ago, and I must admit that I was a little nervous. She found this Mexican Stuffed Shells recipe featured on The Way to His Heart, but the idea of salsa and pasta, etc. wasn’t super appealing to me. My mom decided to make them anyway, and also made a couple of changes, because she thought they sounded cool. Well, I’m glad she did. They were a big hit, so I must rescind my scepticism. We changed the name slightly, because I think Stuffed Mexi Shells sounds much better than Mexican Stuffed Shells. 😉

Stuffed Mexi Shells
Recipe Type: Entree
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
  • 1 lb ground beef
  • 1 pkg Taco Seasoning
  • 2/3 cup water
  • 4 oz cream cheese
  • I also added 1 cup shredded zucchini
  • 1 pkg giant pasta shells
  • 1 1/2 cup salsa
  • 1 cup green enchilada sauce
  • 1 cup shredded cheese
  • sliced green onions
  • sliced black olives
  • sour cream – if desired
  1. Brown ground beef. When pink is gone add taco seasoning and water (this is when I added the shredded zucchini – because I have plenty from my garden and like to sneak it into everything).
  2. Add cream cheese and stir over medium heat until melted. Set aside to cool, while pasta shells are cooking according to pkg directions.
  3. Once pasta is cooked, drain and rinse with cold water (makes handling easier and quicker).
  4. Spread the salsa in the bottom of 9 x 13″ baking dish sprayed with non-stick spray.
  5. Stuff the shells with the meat mixture and set into pan on top of salsa, open side up.
  6. Pour the green enchilada sauce over the stuffed shells.
  7. Cover baking dish with foil and bake at 350° for 30 min.
  8. Remove foil, and sprinkle cheese over the top of the shells. Continue
  9. cooking for another 20-30 min, until cheese is melted and sauce is bubbly.
  10. Sprinkle the green onions and olives on top and serve. You may serve with sour cream, but we didn’t feel it was necessary.

About the author

Emily Buys


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