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5.0 from 12 votes

Baked Mexican Stuffed Shells with Creamy Green Chili Sauce

Baked Mexican Stuffed Shells are covered in a spicy, creamy homemade green chili sauce. Made in under an hour, this dish is perfect for weeknight dinners!

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6 people
Calories: 671 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Mexican Stuffed Shells
  • 6 oz jumbo shell pasta app. 24 shells
  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • 15 oz can black beans drained & rinsed
  • ¼ cup water or chicken broth
  • 1 ½ cups cheddar cheese shredded - divided
Creamy Green Chili Sauce
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • ½ cup red onion diced
  • 1 serrano chili seeded and minced
  • 1 Jalapeño seeded and minced
  • 15 oz chicken broth
  • 1 cup sour cream
  • 1 avocado peeled, pitted and sliced
  • 2 tbsp lime juice fresh squeezed
  • 8 oz can diced green chilies
  • ¼ cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. To prepare the stuffed shells, begin by cooking the ground beef.
  3. Once the beef is cooked, drain any grease, then add the taco seasoning.
  4. Next, add the can of black beans and water or chicken broth.
  5. Mix together, then cover and simmer on low for 15 minutes.
  6. While the beef is soaking in all of the taco seasoning, boil a large pot of water and add the shells. Cook for 10-12 minutes or just before al dente.
  7. Remove from the water and allow to cool.
  8. Once the taco meat is ready, combine it with 1 cup of cheddar cheese in a large mixing bowl.
  9. Mix together then spoon into the shells.
  10. To prepare the sauce, heat the olive oil in a small skillet over medium heat.
  11. Add the garlic, onions, jalapeño and serrano chili.
  12. Saute for 5-7 minutes.
  13. Add this and the rest of the sauce ingredients to a food processor.
  14. Blend until smooth.
  15. Pour half the sauce into the bottom of an oven safe baking dish.
  16. Place the shells on top with the opening of the shells facing up.
  17. Pour the remaining sauce over the shells.
  18. Sprinkle the additional ½ cup of cheddar cheese on top.
  19. Bake for 25-30 minutes (or until cheese is melted and bubbly).

Notes

  • Vegetarian Option: Substitute the ground beef with soy chorizo to make this recipe vegetarian.
  • Gluten Free Option: Use gluten-free large shell pasta to make this recipe gluten-free.

Nutrition Information

Serving 4serving Calories 671kcal (34%) Carbohydrates 43g (14%) Protein 30g (60%) Fat 42g (65%) Saturated Fat 17g (85%) Cholesterol 103mg (34%) Sodium 1384mg (58%) Potassium 818mg (23%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 830mg (17%) Vitamin C 21.7mg (24%) Calcium 306mg (31%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 671

% Daily Value*

Serving 4serving
Calories 671kcal 34%
Carbohydrates 43g 14%
Protein 30g 60%
Fat 42g 65%
Saturated Fat 17g 85%
Cholesterol 103mg 34%
Sodium 1384mg 58%
Potassium 818mg 17%
Fiber 9g 36%
Sugar 4g 8%
Vitamin A 830mg 17%
Vitamin C 21.7mg 24%
Calcium 306mg 31%
Iron 4.1mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.