5 from 3 votes
Mexican Stuffed Shells (Taco Stuffed Shells)
Taco stuffed shells are a delicious fusion of Mexican and Italian flavors. Easy to prep ahead and fun to eat, the whole family will love when a new way to enjoy tacos hits the table!
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings:
20
Pieces
Calories:
123 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 20 pieces jumbo pasta shells about half of a 12 ounce box
- ½ teaspoon olive oil
- 1 teaspoon garlic minced
- 1 pound ground beef I used 80/20
- ½ teaspoon salt
- 15-16 ounces salsa you can use your favorite jarred salsa or homemade
- 1 cup corn frozen, canned or cut fresh from the cob
- 2 tablespoons taco seasoning
- 2 cups cheddar cheese
Instructions
For The Shells
- Preheat the oven to 350 degrees. Layer about a cup of salsa over the bottom of a 9x13 pan evenly.
- Place a large pot of water on the stovetop. Add salt generously to the water and turn the stove to high to bring the pot of water to a boil. Place shells in the water and cook for about 8 - 9 minutes, cooking them just under al dente. They should be a little flexible but not floppy. Drain the shells in a colander and set to the side to cool.
Cup of Yum
For The Meat Filling
- In a large skillet add the olive oil over medium high heat. Add minced garlic to the oil and cook for a minute or two until fragrant.
- Place the ground beef in the skillet. Break up the ground beef with a wooden spatula and sprinkle with salt. Stir the meat as needed, cooking it until it is no longer pink. Drain any excess grease from the meat.
- Add the frozen corn, taco seasoning, ¼ cup of salsa to the meat. Sti until warm all the way through and the taco seasoning is dissolved.
- Place ½ cup of shredded cheddar cheese in the meat mixture and stir until just melted. Removed the meat from the heat.
Filling The Shells And Baking
- Preheat the oven to 350 degrees.
- Fill the cooked shells with the meat and cheese mixture evenly between the shells. Place the shells in the pan on top of the salsa in rows..
- Spread the rest of the salsa in dollops on top of each of the stuffed shells with a spoon evenly. Top generously with the rest of the cheddar cheese then cover with aluminum foil.
- Bake the entire pan for 20-25 minutes or until hot and the cheese is gooey. Then serve and enjoy!
Notes
- I have calculated the estimated nutrition based per shell to make things a little easier. If you’re trying to figure out how many shells per person though, I find that most adults will eat between 3-5 shells depending on what else you serve this with. Usually this pan will serve 5-6 people when the shells are the main dish.
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
5g
(2%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
27mg
(9%)
Sodium
307mg
(13%)
Potassium
152mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
239IU
(5%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 Pieces
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 307mg | 13% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.