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Mexican Stuffed Shells

Mexican Stuffed Shells – If you love Mexican food and love food that reheats well for leftovers, then try these simple, yet delicious Mexican Stuffed Shells. A perfect dish!

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Mexican Stuffed Shells
Mexican Stuffed Shells
Mexican Stuffed Shells
Mexican Stuffed Shells

As I was editing new photos for this post (since the photos I had on here were pretty old), my husband leans over my shoulder and says – Oh, I really liked that.

My response was: Good, because we are having it again this week!

These Mexican Stuffed Shells are one of those simple but delicious meals.

Easy to pull together and tastes great.



Mexican Stuffed Shells



I should also mention that it reheats well too.

Back when I was first playing with this recipe, my husband made it clear that he was probably not going to like it.



Mexican Stuffed Shells



He’s not a fan of enchilada sauce and because Mexican is my favorite genre’s of food, we tend to eat it a lot.

As you saw above, he not only liked it but has requested it again.



Mexican Stuffed Shells



I made these Mexican Stuffed Shells for dinner one night and since our family is so small I didn’t make the full batch of shells.

I only actually made half the shells.

However I saved the filling and per my husbands request, and made them again for lunch the next day.



Mexican Stuffed Shells



I should mention that my husband works from home.

We are around each other 24 hours a day, 7 days a week.

Well, pretty much.

And though some people would hate if their spouse worked from home, I actually enjoy it.

I find myself quite spoiled by it.



Mexican Stuffed Shells



Because he works from home I can run errands while my son is napping, I can take my daughter to the movies and I can get a second pair of hands when it comes time to change a very squirmy 1 year old’s diaper.

And it’s really nice when I can make dinner for lunch so I can have the proper lighting.



Mexican Stuffed Shells



For those whose spouses do not work from home, these Mexican Stuffed shells make a great take to work lunch.

The kind that reheats well in a microwave but doesn’t taste like plastic or come with mystery meat.



Mexican Stuffed Shells



Another great idea with this meal is to make a double batch!

Make one casserole pan for dinner tonight and freeze one!

Think of how glorious this is.

You only make a mess of your kitchen ONCE.



Mexican Stuffed Shells



You’re already going to have dirty pans and yet you get TWO meals out of one task!

Then in a few weeks, when your life is crazy busy, whip it out and cook it.

You’re family will celebrate a home cooked meal, and you’ll celebrate having a clean kitchen with only one messy casserole pan to clean – unless you go with disposable, then that’s an extra bonus!



Mexican Stuffed Shells



These Mexican Stuffed Shells are also great for kids, company or dinner.

My kids will actually eat this meal as it includes three of their favorite things: ground beef, noodles and cheese.



Mexican Stuffed Shells



If you love Mexican food, then try these Mexican Stuffed Shells!

I’m sure you’ll join in the comments below and left on Facebook and Pinterest comments that these Mexican Stuffed Shells are a hit!





Mexican Stuffed Shells

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6 Servings


  • 20 - 25 jumbo pasta shells
  • 1 lb ground beef or turkey
  • 1 package taco seasoning or 4 heaping Tablespoons of your own homemade
  • 1 1/2 cup salsa (we like black bean & corn salsa)
  • 4 ounces of cream cheese (1/2 a block), room temperature.
  • 1 cup red enchilada sauce (or more per taste preference)
  • 1 cup Cheddar cheese
  • 1 cup Monterrey Jack cheese
  • Sour cream (optional)
  • Avocado (optional)
  • Black Olives (optional)


  1. Preheat oven to 350*F
  2. Cook sells according to package directions. You'll want to make about 20 - 25 of them.
  3. While shells are cooking, in a separate skillet, combine ground beef, taco seasoning and salsa. Cook until beef is cooked through.
  4. Add cream cheese to beef and mix well. Continue mixing until cream cheese is melted and well combined with beef mixture.
  5. Shells should be done right about now. Lay sells out individually on a plate or rack so they don't stick together.
  6. In a 9x13 baking dish,
  7. Pour 3/4 cup of enchilada sauce onto bottom of the dish.
  8. Stuff shells with beef mixture and put them into the pan, keep them close!
  9. Once pan is full, drizzle remaining 1/4 cup of enchilada sauce over shells and top with cheese.
  10. Bake for 20 minutes or until cheese is melted and shells are hot.
  11. Top with sour cream, avocado, olives or additional salsa.





Originally published: August 10, 2015

Photos updated: July 21, 2017

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32 thoughts on “Mexican Stuffed Shells

  1. Found you on Pinterest and I definitely plan to me this for the guys (Dh and ds). DS is two so I like to find things that are kid-friendly. Plan to keep following your site.

    • Hi Shon! I hope your DS liked this! It’s a fun twist on two different meals! Thank you so much for your comments! You’ve brought a smile to my face!

    • Nicole, thank you for coming back and leaving a comment! Next time make a double batch and then freeze one as a future freezer meal! YUM! I hope you’ll try a few of our other recipes too!

  2. I was wondering about the taco seasoning…do I add the water that the package says or do I just toss it in there without water?
    Also, am I to drain the beef before adding other stuff, or leave the greasy goodness?

    • Hi Kendra! All you are doing is adding the dry seasoning to your mix. Do not follow the package directions. 🙂 If you are using a high fat beef then yes you’ll want to drain off the oil. However if you are using a lean beef there shouldn’t be very much fat.

  3. I have made this many times and we love it! I showed the recipe to my mother in law and she asked if it would be the same if she used ground chicken or turkey? Have you ever tried that?

  4. was going to ask if this froze well, then read the rest of the remarks. I’m so glad someone asked this. Will definitely make it, it really looks so good.

  5. We have made this several times. It’s awesome. However I have made a few adjustments that I totally recommend! First off, I sautéed sliced red pepper and onion. Set aside. In the same pan, brown ground beef, then add the pepper and onions, along with sliced green chilies, sriracha and salsa, and the cream cheese and cook until boiling. Add cheese. Stuff into shells.

    • Hi Amber! There aren’t any tomatoes in this recipe. There is Salsa but you can pick any variety you like. It can be a black bean salsa if you don’t want a tomato based one. Hope that helps!

  6. Made this tonight and it was a hit. My 13-year old son who usually offers up an, “it’s alright,” if he likes something actually gave it a, “pretty good!” Hubby LOVED it, and I think he snuck thirds when we weren’t looking. Thanks for an easy offering that will likely go into the regular rotation.

    • Erin, save yourself some time and make a double batch. Freeze one and cook the other. That way you’re ready to go for the next one without all the extra kitchen prep! I’m so glad everyone loved it! Thank you for your kind comments!

    • There are different enchilada sauces you can use, green and red. Or substitute taco sauce, salsa verde or even a runny salsa. I’ve never tried any of these ideas so I don’t know how they’ll turn out, but that’s where I’d start when looking for an enchilada sauce substitute. 🙂

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