I love a great Mexican dish don't you? When I saw this recipe for Mexican Stuffed Shells on Pinterest, I knew immediately I had to make it. I scrolled back to quite a few blogs so I could give credit to the original source of this recipe.
Hmm Pasta with a Mexican flare that really got my taste buds going. The photo on Pinterest looked incredibly delicious, so curiosity got the best of me when it came to this recipe. I love just about anything dish that involves pasta, so I was super excited to get started.
This recipe is similar to traditional Italian Stuffed Shells, but Mexican inspired instead. Jumbo pasta shells stuffed with a mixture of ground beef, onions, garlic, taco seasoning and cream cheese.
The traditional Italian sauce is replaced with salsa and taco sauce. Finish it off by topping it with a combination of cheeses. Yummy to say the least. I did adapt this recipe a bit more to my liking.
I added chopped onion and garlic to the ground beef mixture to give it more flavor. I also used a Mexican Cheese Blend of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheese.
I thought the combination of the four different cheeses was perfect. Next time I'm thinking of adding a can of black beans in with the meat mixture. In the end everyone loved the dish, so I will definitely be making it again.
Speaking of beans I paired the Mexican Stuffed Shells with these tasty new beans from from Bush's, Cocina Latina. I chose the Frijoles a la Mexicana variety (Pinto Beans in a tomato and Serrano sauce with a touch of bacon).
They reminded me of the charro beans that you get in Mexican Restaurants. I can't wait to try other three bean varieties. Cocina Latina beans will be available soon in select markets.
Mexican Stuffed Shells
- 1 1/2 - pounds ground beef
- 1/2 - small onion, chopped
- 1 - garlic clove, minced
- 1 - packet taco seasoning, prepared
- 4 oz cream cheese
- 16 - 18 jumbo pasta shells
- 1 - cup salsa or picante sauce
- 1 - cup taco sauce, I used taco bell brand
- 2 - cups Mexican style cheese blend
- green onions, cilantro, black olives and sour cream for garnish