Oh my goodness, let me tell you about these Mexican stuffed shells! They’re a delightful fusion of comforting pasta and zesty Mexican flavors that just makes my heart sing. Picture this: jumbo pasta shells, perfectly filled with a spicy and savory mixture of ground beef, black beans, and salsa, all topped with gooey melted cheese. It’s like a fiesta on your plate! I love making these for my family because they’re not just delicious; they’re also a fun and interactive meal. Everyone can customize their own shells with toppings like fresh cilantro, sour cream, or avocado. Plus, it’s a great way to sneak in some beans and veggies! Trust me, once you try these Mexican stuffed shells, they’ll become a go-to in your kitchen. Whether it’s a cozy weeknight dinner or a gathering with friends, they’re sure to impress. So grab your ingredients, and let’s dive into this flavor-packed adventure!
Ingredients for Mexican Stuffed Shells
Before we get cooking, let’s gather everything we need to make these delicious Mexican stuffed shells. Here’s what you’ll need:
- 12 jumbo pasta shells
- 1 lb ground beef (you can also use turkey or chicken if you prefer)
- 1 cup salsa (choose your favorite kind, whether mild, medium, or spicy)
- 1 cup shredded cheddar cheese (or a blend if you’re feeling adventurous)
- 1 cup black beans, drained and rinsed (for that extra protein and fiber)
- 1 teaspoon chili powder (adjust to taste if you like it spicier)
- 1 teaspoon cumin (for that warm, earthy flavor)
- Salt to taste (don’t forget to season your filling!)
- Fresh cilantro for garnish (adds a lovely touch of freshness)
Make sure to have everything ready before you start, so you can enjoy the cooking process without any interruptions. Let’s get those shells stuffed and ready for the oven!
How to Prepare Mexican Stuffed Shells
Step 1: Preheat the Oven
First things first, let’s get that oven preheating to 375°F (190°C). This is key to ensuring our cheesy goodness comes out perfectly bubbly and golden brown!
Step 2: Cook the Pasta Shells
Now, grab those jumbo pasta shells! Cook them according to the package instructions until they’re al dente. You don’t want them too soft since they’ll be going back in the oven later. Once they’re done, drain them and set them aside. Just a quick tip: a little drizzle of olive oil can prevent them from sticking together while you prep the filling!
Step 3: Prepare the Filling
In a skillet over medium heat, brown the ground beef until it’s nice and cooked through. This usually takes about 5-7 minutes. Once it’s browned, stir in the salsa, black beans, chili powder, cumin, and a sprinkle of salt. Mix everything well and let it cook for about 5 minutes to let those flavors meld together. Oh wow, just wait until you smell it!
Step 4: Stuff the Shells
Now comes the fun part! Take each pasta shell and stuff it generously with that delicious beef mixture. I like to use a spoon for this, but if you’re feeling adventurous, you can use a piping bag to make it easier. Just make sure they’re filled well—no one wants a sad, empty shell!
Step 5: Bake the Stuffed Shells
Once all your shells are filled, place them in a baking dish. Top them off with that shredded cheddar cheese we set aside earlier. Yum! Now, pop them in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly. Trust me, your kitchen is about to smell heavenly!
Step 6: Serve and Garnish
When those stuffed shells come out of the oven, let them cool for just a couple of minutes. Then, it’s time to garnish with fresh cilantro for that pop of color and flavor. Serve them up warm, and watch everyone dig in with smiles on their faces!
Nutritional Information
Now, let’s talk about the nutritional goodness of these Mexican stuffed shells! Here’s a breakdown of what you can expect per serving. Remember, these values are estimates, but they give you a good idea of what you’re enjoying:
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 3g
- Protein: 25g
With a nice balance of protein from the beef and beans, plus those carbs from the pasta, these stuffed shells make for a hearty meal. And don’t forget the added nutrition from the fresh cilantro garnish! Enjoy every flavorful bite, knowing you’re fueling your body with good stuff.
Tips for Success
Alright, let’s make sure your Mexican stuffed shells turn out absolutely perfect! First off, when cooking those jumbo pasta shells, keep a close eye on the timer. You want them al dente, so they hold up well when stuffed and baked. If they’re overcooked, they can get mushy, and nobody wants that!
Next, don’t skimp on the seasoning! Feel free to adjust the chili powder and cumin to suit your taste. If you love it spicy, throw in some diced jalapeños or a pinch of cayenne pepper for an extra kick. And if you’re going for a vegetarian version, using textured vegetable protein or even quinoa is a fantastic substitute for the ground beef.
When it comes to baking, letting the stuffed shells rest for a few minutes after they come out of the oven helps them set a bit. Plus, it avoids the risk of burning your mouth on that cheesy goodness! And don’t forget, fresh toppings like avocado slices or a dollop of sour cream can elevate the dish even more. Trust me, these little touches make a big difference!
Finally, if you have leftovers (which I doubt, because they’re so good!), store them in an airtight container in the fridge for up to 3 days. Just reheat them gently in the oven to keep that cheese nice and melty. Happy cooking!
Variations of Mexican Stuffed Shells
There are so many fun ways to mix things up with these Mexican stuffed shells! Here are a few ideas to get your creativity flowing:
- Vegetarian Delight: Swap out the ground beef for some textured vegetable protein, lentils, or even quinoa. You can also load them up with roasted veggies like zucchini, bell peppers, or corn for added flavor and nutrition!
- Spicy Fiesta: If you love heat, add some diced jalapeños or a splash of hot sauce to your beef mixture. You could even sprinkle some crushed red pepper flakes on top before baking for an extra kick!
- Cheesy Spin: Try mixing different cheeses for a fun twist! Pepper jack adds a spicy flair, while a blend of mozzarella and cheddar brings a delightful gooeyness. You can also mix in some cream cheese for a creamier filling!
- Tex-Mex Twist: Incorporate taco seasoning into your filling for a different flavor profile. You can also add a layer of guacamole on top after baking for a creamy, fresh finish.
- Herb Infusion: Experiment with fresh herbs! Chopped fresh oregano, parsley, or even some green onions mixed into the filling can elevate the taste and add a pop of color.
Feel free to play around with these variations; after all, cooking is all about having fun and making a dish that you love! Each twist will add its own unique flavor to this already delicious recipe!
Serving Suggestions
These Mexican stuffed shells are amazing on their own, but if you want to elevate your meal, here are some fantastic side dishes and accompaniments that pair perfectly:
- Mexican Street Corn Salad: This sweet and spicy corn salad is a refreshing complement to the rich flavors of the stuffed shells.
- Guacamole and Chips: A classic combination! Creamy guacamole and crispy tortilla chips are perfect for snacking while you wait for your meal.
- Spanish Rice: Fluffy, flavorful rice seasoned with spices makes a great side that complements the stuffed shells beautifully.
- Refried Beans: Serve a scoop of creamy refried beans on the side for an extra protein boost and a taste of tradition.
- Fresh Salsa: A vibrant, zesty salsa adds a burst of freshness that pairs deliciously with the cheesy stuffed shells.
- Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a lime vinaigrette provides a refreshing balance to the dish.
Mix and match any of these sides to create a delightful meal that will leave everyone satisfied. Enjoy your delicious feast!
Storage & Reheating Instructions
So, you’ve made these scrumptious Mexican stuffed shells and have some leftovers? No worries! Storing them properly will keep them just as tasty for your next meal. First, let them cool completely before you store them. This helps prevent condensation, which can make them soggy. Transfer any leftovers to an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days!
If you want to keep them for longer, you can freeze the stuffed shells. Just wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or a resealable freezer bag. They’ll hold up well for about 2 months in the freezer. Just remember to label the container with the date so you don’t forget about them!
When it’s time to enjoy those leftovers, the best way to reheat them is in the oven. Preheat it to 350°F (175°C), place the stuffed shells in a baking dish, and cover them with foil to keep them from drying out. Heat for about 20-25 minutes, or until they’re heated through and that cheese is all melty again. If you’re in a hurry, you can also use the microwave; just be sure to cover them to keep the moisture in. Heat in short intervals, checking often, until they’re warm.
And there you have it! Enjoy your delicious Mexican stuffed shells all over again without sacrificing any flavor!
FAQ About Mexican Stuffed Shells
Can I make these Mexican stuffed shells ahead of time?
Absolutely! You can prepare the stuffed shells in advance and store them in the fridge for up to 24 hours before baking. Just cover them tightly with foil or plastic wrap. When you’re ready to bake, you might need to add a few extra minutes to the cooking time since they’ll be going into the oven cold.
What can I use instead of ground beef?
If you’re looking for alternatives, ground turkey or chicken works wonderfully! For a vegetarian option, use textured vegetable protein, lentils, or even black beans to create a hearty filling. You can really customize this dish to fit your dietary preferences!
Can I freeze Mexican stuffed shells?
Yes! These stuffed shells freeze beautifully. After assembling, just wrap them tightly in plastic wrap and then in aluminum foil before placing them in a freezer-safe container. They’ll stay good for about 2 months. When you’re ready to eat, thaw them overnight in the refrigerator and bake as usual.
What toppings go well with Mexican stuffed shells?
Oh, there are so many options! I love adding fresh cilantro, diced avocado, and a dollop of sour cream on top. You can also sprinkle some crumbled queso fresco or sliced jalapeños for an extra kick. Get creative with those toppings!
How do I know when the stuffed shells are done baking?
You’ll know the Mexican stuffed shells are done when the cheese is melted and bubbly, and the edges of the shells start to get a little golden. If you want to be extra sure, you can use a meat thermometer to check that the filling reaches 165°F (74°C). Happy cooking!
Delicious Mexican Stuffed Shells for Heartwarming Comfort
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Mexican stuffed shells are pasta shells filled with a spicy mixture of ground meat, cheese, and salsa, topped with more cheese and baked until bubbly.
Ingredients
- 12 jumbo pasta shells
- 1 lb ground beef
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, brown the ground beef over medium heat.
- Add salsa, black beans, chili powder, cumin, and salt to the beef; mix well and cook for 5 minutes.
- Stuff each pasta shell with the beef mixture.
- Place stuffed shells in a baking dish and top with shredded cheddar cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For a vegetarian version, substitute ground beef with textured vegetable protein.
- Serve with sour cream and avocado on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: mexican stuffed shells