Taco Stuffed Shells

Yeah. I know.

Here I am with yet another Mexican-ish recipe.

It will be a miracle if my husband doesn’t divorce me. The poor man just doesn’t care for Mexican food and it’s all I ever seem to cook.

In my defense, I made Chicken Alfredo the other night just to make him smile. Italian food! I deserve an award!

Anyway, Mexican-ish food is delicious. And I call this Mexican-ish, because I’m pretty certain that no one in Mexico actually stuffs pasta shells with ground beef seasoned with one of those small taco seasoning packets from the grocery store. I wonder if they even sell those little packets in Mexico. Probably not.

So, yeah, this isn’t “real” Mexican food. But, it’s my version of Mexican food and I adore it. Don’t be a hater.

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Taco Stuffed Shells


1 pound jumbo shells
1 pound ground beef
1 packet taco seasoning
1/2 teaspoon chipotle powder (optional)
1/4 cup water
4 oz cream cheese
1 can corn
4 oz diced green chiles
1/2 cup cheddar, grated
1/2 cup monterey jack, grated
1 cup salsa
cilantro, for garnish


Bring a large pot of water to boil and add the pasta shells. Cook one minute less than pacakge directions state. Drain and set aside until cool enough to handle.
Brown the ground beef in a large skillet over medium heat. Drain fat.
Return the ground beef to the skillet and turn the heat to low. Stir in the taco seasoning, chipotle powder, and water. Simmer for 2 minutes.
Stir in the cream cheese until completely melted.
Stir in the corn and green chiles and remove the pan from the heat.
Pour the salsa into a 9x13 baking dish and spread to cover the pan evenly.
Fill each pasta shell with the ground beef mixture and place in the baking dish.
Top each pasta shell with a mixture of the grated cheddar and monterey jack cheese.
Bake in a 350 degree oven for 20 minutes.
Remove from the oven and sprinkle with the chopped cilantro before serving.

Inspired by Taste of Home


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18 Responses to “Taco Stuffed Shells”

  1. shelly (cookies and cups) April 5, 2012 @ 12:27 pm (#

    Look at you gettin’ your Mexican on.
    umm, that sounded wrong.
    You know what I mean.


  2. Chung-Ah | Damn Delicious April 5, 2012 @ 4:49 pm (#

    I LOVE mexican food and Italian food, and seeing that you just combined them both, I am over the moon right now :)


  3. Matthewrmt April 5, 2012 @ 6:42 pm (#

    That is so wrong on so many level and SO DELICIOUS! What a fabulous combination of Mexican-ish flavors. Can barely wait to try this!!


  4. Joanne April 5, 2012 @ 7:58 pm (#

    I mean, this is totally Italian-Mexican fusion. So you’re compromising with the husband. GO YOU!


  5. Georgia April 5, 2012 @ 10:14 pm (#

    This looks fabulous. I can’t wait to try it.


  6. Cookbook Queen April 6, 2012 @ 8:56 am (#

    This is so happening at my house. Thankfully, my husband likes Mexican food. Not sure how he likes it stuffed in pasta, but hey…not my problem. Right?


  7. Angie@Angie's Recipes April 6, 2012 @ 10:01 am (#

    These stuffed shells look comforting and tasty! Mouthwatering clicks.


  8. Katerina April 6, 2012 @ 11:41 am (#

    Beautiful pictures! I keep meaning to make stuffed shells and have yet to get around to it, I must do it.


  9. what katie's baking April 9, 2012 @ 8:44 am (#

    my boyfriend and i would LOVE this. i’m making this asap!


  10. Brandie @ Home Cooking Memories April 16, 2012 @ 1:09 pm (#

    I love this idea! Looks so good.


  11. Lindsay April 22, 2012 @ 1:58 pm (#

    I’ve become obsessed with stuffed pasta shells lately, and this has to be my favorite variation!


  12. jean deaux March 20, 2013 @ 10:14 am (#

    Add bacon to it and your husband will love you forever.



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