Here’s a delicious, classic Mexican-style stuffed shells recipe using ground beef 🌮🧀 — perfect for a cozy family dinner.
Mexican Shells with Ground Beef
Ingredients (4–6 servings)
- 20–25 large pasta shells
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 cup tomato sauce (plus extra for topping)
- 1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
- ½ cup chopped green bell pepper (optional)
- ½ cup corn (optional)
- Salt and pepper to taste
- Fresh cilantro or green onions, for garnish
Instructions
- Cook the shells
- Boil pasta shells according to package instructions until al dente.
- Drain and lay flat on a baking sheet to prevent sticking.
- Prepare the beef filling
- In a skillet over medium heat, cook ground beef until browned.
- Add onion, garlic, and bell pepper; cook 3–4 minutes until softened.
- Stir in taco seasoning, corn, 1 cup tomato sauce, and salt/pepper. Simmer 5 minutes.
- Remove from heat and let cool slightly. Mix in 1 cup shredded cheese.
- Stuff the shells
- Spoon the beef mixture into each pasta shell.
- Place stuffed shells in a lightly greased baking dish.
- Top and bake
- Pour remaining tomato sauce over the shells.
- Sprinkle with extra cheese.
- Cover with foil and bake at 350°F (175°C) for 20 minutes.
- Remove foil and bake another 5–10 minutes until cheese is bubbly and golden.
- Garnish and serve
- Sprinkle chopped cilantro or green onions on top.
- Serve with salsa, sour cream, or guacamole for extra flavor.
Tips & Variations
- Spicier: Add diced jalapeños or a pinch of cayenne.
- Cheese lovers: Mix in cream cheese or queso fresco into the filling.
- Vegetarian: Replace ground beef with black beans or lentils.
- Meal prep: These freeze well—assemble and freeze before baking.
If you want, I can also give a shortcut version using taco-seasoned beef and pre-made sauce that cooks in under 30 minutes without losing flavor.
Do you want me to do that?
