Traditional Stuffed Shells meets the taco and the result is Mexican Stuffed Shells filled with everything you love about tacos! They are creamy with cream cheese and cheddar cheese, and they can be made with chicken or ground beef. Mexican Stuffed Shells are hearty, comforting, delicious, and a family favorite!
If I had to pinpoint one of the meals we have and enjoy most often in this house, without hesitation, it’d be tacos and anything Mexican. I’m sure you have a few go-to meals that your family enjoys the most too, right? Because we are crazy about tacos, I am always looking for different ways to infuse the flavor of tacos into some of our other favorite recipes. A few years ago, on a whim, I decided to infuse the flavors of tacos into stuffed shells and the result was this recipe for Mexican Stuffed Shells that we instantly fell in love with!
1 pound ground beef
1 package McCormick taco seasoning
20-25 jumbo shells, cooked according to package directions
2 cups cheddar cheese, divided
4 ounces cream cheese, softened
1 cup black beans, rinsed and drained
1 cup corn
2 cups salsa + additional for garnish
1/3 cup taco sauce
Crushed corn chips or tortilla chips for garnish
2 green onions, diced for garnish
Sour cream for garnish
Pre-heat oven to 350 degrees.
Cook jumbo shells according to package directions
In a large non-stick skillet, brown the ground beef. Drain any excess fat. Return the meat to the pan. Add the taco seasoning and cook according to package directions.
When the taco meat is done, add in 1 cup shredded cheddar cheese, 4 ounces of softened cream cheese, 1 cup black beans, and 1 cup corn. Stir to combine.
Spread 2 cups salsa on the bottom of a 9 x 13 inch baking dish.
Fill each stuffed shell with a heaping tablespoon full of mixture, enough to fill it.
Drizzle taco sauce or enchilada sauce over the shells, then top with remaining one cup of cheddar cheese.
Bake for 30-35 minutes, until the cheese is warm and bubbly.
Top with green onion for garnish, crushed fritos and sour cream.
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