Mexican stuffed shells are a delightful twist on traditional Italian stuffed shells, combining the rich, hearty flavors of Mexican cuisine with tender pasta shells. This dish is perfect for a family dinner, potluck, or whenever you crave a comforting and flavorful meal. Here’s how to make this delicious fusion dish.
Ingredients:
For the Shells:
- 20-25 jumbo pasta shells
For the Filling:
- 1 pound ground beef or turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning (or homemade taco seasoning)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa
- 1 1/2 cups shredded Mexican blend cheese (or cheddar cheese)
- 1/4 cup chopped fresh cilantro (optional)
For the Sauce:
- 1 cup salsa
- 1 cup enchilada sauce (red or green)
For Topping:
- 1 cup shredded Mexican blend cheese (or cheddar cheese)
- Sliced green onions
- Chopped fresh cilantro
- Sour cream (optional)
- Sliced black olives (optional)
Instructions:
- Prepare the Pasta Shells:
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- Prepare the Filling:
- In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.
- Stir in the taco seasoning and cook for another minute.
- Add the black beans, corn, and 1 cup of salsa to the skillet. Mix well and cook for another 5 minutes, allowing the flavors to combine. Remove from heat and let it cool slightly.
- Stir in 1 1/2 cups of shredded cheese and cilantro (if using).
- Assemble the Shells:
- Spread 1 cup of salsa and 1 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Stuff each cooked shell with the meat and bean mixture and place them in the baking dish, open side up.
- Bake:
- Once all the shells are stuffed and arranged in the dish, sprinkle the remaining 1 cup of shredded cheese over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove the baking dish from the oven and let it cool for a few minutes.
- Garnish with sliced green onions, chopped fresh cilantro, sour cream, and sliced black olives as desired.
- Serve hot and enjoy!
Tips:
- Make Ahead: You can prepare the stuffed shells and refrigerate them for up to 24 hours before baking. Just add an extra 10 minutes to the covered baking time.
- Freezing: These shells can be frozen before baking. Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and follow the baking instructions, adding 10-15 minutes to the baking time if needed.
- Vegetarian Option: Substitute the ground meat with more beans, rice, or tofu crumbles for a vegetarian version.
Enjoy Mexican stuffed shells, a perfect blend of pasta comfort and vibrant Mexican flavors!
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