Mexican Stuffed Shells 

Mexican stuffed shells are a delightful twist on traditional Italian stuffed shells, combining the rich, hearty flavors of Mexican cuisine with tender pasta shells. This dish is perfect for a family dinner, potluck, or whenever you crave a comforting and flavorful meal. Here’s how to make this delicious fusion dish.

Ingredients:

For the Shells:

• 20-25 jumbo pasta shells

For the Filling:

• 1 pound ground beef or turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (1 oz) packet taco seasoning (or homemade taco seasoning)
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup salsa
• 1 1/2 cups shredded Mexican blend cheese (or cheddar cheese)
• 1/4 cup chopped fresh cilantro (optional)

For the Sauce:

• 1 cup salsa
• 1 cup enchilada sauce (red or green)

For Topping:

• 1 cup shredded Mexican blend cheese (or cheddar cheese)
• Sliced green onions
• Chopped fresh cilantro
• Sour cream (optional)
• Sliced black olives (optional)

Instructions:

1. Prepare the Pasta Shells:
   1. Preheat your oven to 350°F (175°C).
   2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
2. Prepare the Filling:
   1. In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
   2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.
   3. Stir in the taco seasoning and cook for another minute.
   4. Add the black beans, corn, and 1 cup of salsa to the skillet. Mix well and cook for another 5 minutes, allowing the flavors to combine. Remove from heat and let it cool slightly.
   5. Stir in 1 1/2 cups of shredded cheese and cilantro (if using).
3. Assemble the Shells:
   1. Spread 1 cup of salsa and 1 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
   2. Stuff each cooked shell with the meat and bean mixture and place them in the baking dish, open side up.
4. Bake:
   1. Once all the shells are stuffed and arranged in the dish, sprinkle the remaining 1 cup of shredded cheese over the top.
   2. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
   3. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
5. Serve:
   1. Remove the baking dish from the oven and let it cool for a few minutes.
   2. Garnish with sliced green onions, chopped fresh cilantro, sour cream, and sliced black olives as desired.
   3. Serve hot and enjoy!

Tips:

• Make Ahead: You can prepare the stuffed shells and refrigerate them for up to 24 hours before baking. Just add an extra 10 minutes to the covered baking time.
• Freezing: These shells can be frozen before baking. Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and follow the baking instructions, adding 10-15 minutes to the baking time if needed.
• Vegetarian Option: Substitute the ground meat with a mixture of more beans, rice, or tofu crumbles for a vegetarian version.

Enjoy your Mexican stuffed shells, a perfect blend of pasta comfort and vibrant Mexican flavors!

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