Thursday, April 26, 2012

Mexican Stuffed Shells

So I have like a thousand food pins on pinterest and can count on both hands the times I've actually tried a recipe. I decided it was time to quit drooling and start cooking. The biggest reason I started this blog was not to become famous or make money (HA!) it was to encourage you and myself to enjoy food. Try new things! I feel like there are SO many flavors out there and all too often we limit our tastebuds to the common and easy (i.e. spaghetti, hamburger, cereal, bla bla bla.) Life is too short to live on the same 5 meals each week. 

Enter the combination of Italian and Mexican. Genius.
These stuffed shells were seriously amazing. I found this recipe online and made a few changes to suit my tastes. My husband and I LOVED them. I wished I had made a double batch because we hardly had any left overs!

So ditch tonights menu of cereal (and more cereal) and make them. You won't regret it.

First preheat the oven to 350 and start boiling the shells.
Then brown one pound ground beef. I tossed in half of one small onion and a handful of cilantro. (That's a technical kitchen measurement by the handful.) I always make my own taco seasoning* and toss it in as the meat is cooking, but you could easily just use a store bought package. 

Once the beef is browned, add an entire container of Philadelphia Cooking Creme: Santa Fe Blend and stir until well blended. YUM. (This cooking creme has some extreme flavor. So if you want a little less zing, do half a container of the creme and half a block of cream cheese. Seriously, I'm ALL about making changes to suit your preference...thats the fun in cooking!)

Stuff those babies and pour sauce over everything. These will bake for about a half hour before cheese is added. 

Once the shells are completely done garnish with green onion and serve with sour cream (if desired.)

These stuffed shells would be perfect for a Mexican themed party (I know...duh). They are so easy to make you could pre-make a few batches and just toss in the oven before your guests arrive. 

Mexican Stuffed Shells
1 lb. ground beef
1 package taco seasoning (or homemade version)
1/2 of a small onion, diced
1 handful of cilantro (optional)
10 oz container of Philadelphia Cooking Creme: Santa Fe Blend
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup sharp cheddar cheese
1 cup monterey jack cheese
Green onions, chopped (optional)
Sour Cream (optional)

*(Taco Seasoning: For one pound ground beef I season with salt, pepper, and garlic powder. Add about two teaspoons of chili powder and one teaspoon of ground cumin)

Preheat oven to 350°.

Brown ground beef and add taco seasoning, onion, and cilantro.  Add cooking creme (or cream cheese mixture), stirring over low heat until completely mixed together.  Set aside and cool completely.  While the ground beef is cooking, cook the pasta shells according to directions; drain.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat/cheese mixture. Place shells in 9×13 pan open side up and cover with taco sauce.  Cover with foil and bake for 30 minutes.
After 30 minutes add shredded cheese, remove the foil and bake for 10-15 more minutes.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Adapted from: The Way To His Heart

Make These. 


  1. I'm proud of you for going out on a limb and starting your blog. Your writing style is great. I love reading blogs and this is as good as many of the ones that have been around. I don't love baking but think I will try the Mexican shell recipe, Carson loves pasta and Grant loves Mexican so what a perfect recipe. I'll let you know what the boys think.


    1. Thanks Carrie! That means a lot. I hope you guys enjoy the shells! :)


Thank you so much for reading this post. Now tell me what you think!!