The Scoop
Cheesy Mexican Stuffed Shells: a satisfying, comforting dish perfect for celebrating new beginnings with friends.
The first time I made these Cheesy Mexican Stuffed Shells, I was fresh from moving into my very first solo apartment. It was a thrilling milestone, but also a tad overwhelming. To celebrate, I decided to invite my college friends over for a humble dinner. Having always been a fan of anything with taco seasoning, I knew I wanted something hearty yet simple, a dish that wouldn't leave me buried under pots and pans for hours. As I rummaged through my brand-new cabinets, I found a box of jumbo pasta shells, a pantry surprise left by my Aunt Linda when she helped me move in.
Using that pack of shells and the essentials I picked up from the local market, I started creating. I browned ground beef, letting each crumble sizzle until just right, then mixed in taco seasoning, a bit of water, and jarred salsa for a kick. The choice of cheddar cheese was easy. Its sharp, creamy melt felt comforting, reminding me of nachos shared during late nights of study marathons. Shells filled with this beefy, cheesy mixture nestled beautifully in the baking dish. The last touch was a generous layering of extra salsa and cheese on top before popping it in the oven.
My friends arrived just as the aroma filled the apartment. We chatted away, nibbling on the shells topped with sour cream and black olives. The added parsley gave an unexpected freshness against the rich ingredients. Enjoy a crisp shell texture by letting them cool for a few moments out of the oven. This dish taught me that sometimes, the best milestones come with a touch of spice and the warmth of good friends.
Ingredients
For the shells:
- 1 (12-ounce) box jumbo pasta shells
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning
- 2/3 cup water
- 1 1/2 cups jarred salsa, divided
- 1 cup cheddar cheese, shredded, divided
Optional, for serving:
- sour cream, to taste
- black olives, to taste, sliced
- parsley, to taste, chopped
Directions
- Preheat the oven to 350 degrees F.
- In a pot of salted, boiling water, cook the shells to al dente, according to the package directions.
- Drain the shells.
- In a pot over medium-high heat, add the ground beef and cook, while crumbling, until the meat is no longer pink, about 5-7 minutes.
- Drain the fat from the pot.
- Add the taco seasoning and the water to the ground beef in the pot and cook, while stirring, until the water is evaporated.
- Add 1 cup of the salsa and 3/4 cup of the cheese to the beef mixture and stir to combine.
- Scoop the beef mixture evenly into the pasta shells and place them in a baking pan.
- Top the shells with the remaining salsa and the remaining cheese.
- Cover the baking pan and bake until heated through and the cheese is very melty, about 15 minutes.
- Top the shells with the sour cream, the black olives, and the parsley and serve.
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