Mexican Stuffed Shells (Mexican Italian Fusion!)

Mexican Italian fusion at its best! These delicious Mexican stuffed shells are packed with flavor and please the whole family. 

Try my easy Ground Beef Enchiladas, or my Chicken Enchilada Pasta too!

Step by step photos and instructions below!

This stuffed shells recipe is so easy to make and the results are seriously delicious. The perfect blend of Mexican flavors poured into an Italian vessel.

This takes taco night to a whole other level! Ever have disagreements over dinner plans? We have them all the time! Someone wants pasta and someone else wants tacos.

So, I just make this and everyone is happy! Taking plenty of creative liberty from two cuisines, Mexican Stuffed Shells is one dinner that everyone loves.

We basically make taco meat using just onions, garlic ground beef and taco seasoning. Then we stuff the meat mixture into pasta shells, bake for a bit then add cheese on top. Bake a little more until melty and delicious. Then we add toppings, as we choose.

The Husband adds Tabasco and guacamole to his because that’s how he rolls. I love pico de gallo and sour cream with a a little lime zest and cilantro on mine.

Stuffed pasta shells are SO good – there are so many ways to flavor these up. Try my Sausage and Spinach Stuffed Shells, or my Broccoli Alfredo Stuffed Shells too!

Why you’ll love this

• Family friendly. There are almost zero complaints about this whenever I make it.
• Easy to make. We’re just putting a yummy taco meat into pasta, people. And adding cheese.
• Delicious. See above. What is not to love? (The answer is “nothing”. You’re welcome.)
• Make ahead. This is actually a great recipe to make TODAY and bake tomorrow. It also freezes well (see notes)

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• Ground beef. I use a lean blend for this. If yours is 80/20 and renders a lot of fat when cooking initially, drain it off before adding the taco seasoning.
• Onion. This goes in to make your meat super flavorful.
• Garlic. Minced. Add more if you like!
• Taco Seasoning. Make your own or grab it from the store.
• Cream cheese. I leave this out while prepping to cook, so it’s a bit softer and easier to melt. You can use full fat or reduced fat versions.
• Jumbo pasta shells. These are usually on the top shelf in the pasta section of the grocery store. If you can’t find them, manicotti tubes can also be used.
• Salsa. Grab your favorite kind.
• Enchilada sauce. This is a smooth tomato-based sauce found in the Mexican section.
• Cheese. I use cheddar, and sometimes a Mexican blend. Whatever you have is great!
• Cilantro. We will add this to the meat filling, and sprinkle over the top.
• Lime zest. Totally optional, I add it to the sour cream that I add to the top of mine.
• Sour cream. Full fat or reduced fat. You do you!

How to make this recipe

Get prepped. Fill a large pot with water, and bring to a boil (for the pasta shells). While ground beef is cooking, cook the pasta shells according to directions; drain. Chop your onions, mince your garlic, zest your lime and chop your cilantro. Preheat oven to 350°F.

Make the filling. In a large skillet over medium high heat, cook garlic and onion in a little cooking oil until onion is soft. Add the ground beef and brown, then add taco seasoning and about half a cup of water.

Add cream cheese, cover and simmer until cheese is melted. Add cilantro. Mix well. Set aside and cool completely.

Stuffing the shells and baking. Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the beef mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.

Serve with sour cream (mixed with cilantro and lime zest), guacamole, salsa, and extra cilantro or green onions.

Devour.

More recipes to love

Want more Easy Pasta Recipes?

• Chili Mac with Turkey. We’re bringing childhood back! Lightened-up with turkey vs beef, and made in one pan – this one is a family favorite!
• Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
• Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
• Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.
• Easy Cheesy Chicken Tomato Pasta. Quick to make, and super tasty – this recipe uses just 6 ingredients (mainly pantry staples) is yummy and kid-friendly to boot! The whole family will enjoy this one!

5 from 11 votes

Mexican Stuffed Shells

Author Kylee Ayotte

Servings 4

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

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Mexican Italian fusion at its best! These delicious Mexican stuffed shells are packed with flavor and please the whole family. 

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Ingredients

 

1x2x3x

• ▢ 1 small diced onion
• ▢ 1-2 cloves crushed garlic
• ▢ 1 pound ground beef
• ▢ 3-4 tablespoons Taco Seasoning
• ▢ 1/2 cup water
• ▢ 4 ounces cream cheese softened
• ▢ 14-16 jumbo pasta shells
• ▢ 1.5 cup salsa
• ▢ 1 cup enchilada sauce (This is a smooth tomato based sauce found in the Mexican section)
• ▢ 2 cups cheddar cheese
• ▢ cilantro to taste chopped, divided
• ▢ Lime zest
• ▢ Sour cream

Instructions

• Preheat oven to 350°F
• In a frying pan cook 1 small diced onion and 1-2 cloves crushed garlic until onion is soft. Add 1 pound ground beef and brown, then add 3-4 tablespoons Taco Seasoning and about 1/2 cup water.
• Add 4 ounces cream cheese, cover and simmer until melted. Add cilantro to taste. Blend well. Set aside and cool completely.
• While ground beef is cooking, cook 14-16 jumbo pasta shells according to directions; drain.
• Pour 1.5 cup salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with 1 cup enchilada sauce.  Cover with foil and bake for 30 minutes.
• After 30 minutes, add 2 cups cheddar cheese and bake for 10-15 more minutes, with the foil removed.
• Serve with Sour cream (mixed with cilantro and Lime zest), guacamole, salsa, and extra cilantro.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 741kcal | Carbohydrates: 38g | Protein: 42g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1921mg | Potassium: 800mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1767IU | Vitamin C: 5mg | Calcium: 510mg | Iron: 4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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SOURCE: Adapted from The Way to His Heart

Update: This recipe was originally published in May of 2017. It was republished with updated photos in March of 2026.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee