Mexican Stuffed Shells

And here’s yet another recipe, thanks to Pinterest! Oh. OH! These were so good! I, of course, left out the jalapeno. This recipe makes A LOT of stuffed shells. I had so many shells and filling left over that I had to grab another dish! Good thing this was good, because I’m going to be eating it for lunch all week! I happened to have two cans of enchilada sauce in the pantry, so I used that instead of taco sauce. This did take a little time to make, but it’s just really good. Try it!

rating: 9.3

Mexican Stuffed Shells


1 lb jumbo pasta shells (you’ll have a few extra if you break any)
2 tablespoons oil
1 medium yellow onion. finely chopped
1 red pepper, finely chopped
2 garlic cloves, minced
1 jalapeño, seeded and minced (I omitted)
1/4 cup roughly chopped cilantro leaves
28 oz can black beans drained and rinsed
4 oz cream cheese, cut into chunks
1 1/2 cups salsa
1 cup taco sauce (I used enchilada sauce)
2 cups shredded cheddar jack
3 green onions, thinly sliced


Preheat oven to 350 degrees.
Bring a salted pot of water to a boil. Cook shells for 9 minutes, or until slightly undercooked.
Meanwhile, in a large skillet over medium heat, heat oil. Sauté onion and red pepper until onion is translucent.
Add beans, garlic and jalapeños to the skillet. Cook until heated through. Stir in cream cheese.
Turn off heat and stir in cilantro.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the vegetable mixture and place in the baking dish. Top shells with taco sauce. Cover with foil.
Bake for 30 minutes. Remove the foil and add the cheese. Bake for an additional 15 minutes.
Serve shells topped with green onions.


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