These Mexican stuffed shells are a fun twist on your traditional Mexican meal: full of spice, packed with flavor, and guaranteed to be a crowd pleaser.
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 1 (1 1/4-ounce) package taco seasoning (can use low-sodium)
- 1 (4-ounce) package cream cheese
- 14 –16 large jumbo pasta shells
- 1 cup salsa of your choice
- 1 cup taco sauce
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
- 3 stems of green onion, chopped
- 1 cup sour cream
- 1 cup pico de gallo (optional)
- Heat oven to 350°F.
- In a skillet, over medium-high heat, cook ground beef and onion until the beef starts losing the pink color. Add mushrooms and cook for 2 minutes. Drain.
- Add taco seasoning and cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
- While the ground beef is cooking, cook the pasta shells according to the package directions; drain and set the shells out individually on a baking sheet so that they don’t stick together.
- Spread salsa on the bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture and place shells in the baking dish open side up.
- Cover the stuffed shells with taco sauce. Cover with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, add shredded cheese and bake for 10-15 more minutes.
- Top with green onions and serve with sour cream and/or pico de gallo if using. Enjoy!!
- Serving Size: 1
- Calories: 398
- Sugar: 5.5g
- Sodium: 747.8mg
- Fat: 18.9g
- Saturated Fat: 10.9g
- Trans Fat: 0.2g
- Carbohydrates: 30.1g
- Fiber: 2.6g
- Protein: 26.5g
- Cholesterol: 81.2mg
Keywords: mexican stuffed shells