These Cheesy Mexican Stuffed Shells are a winning flavor packed meal. This is comfort food at it’s best!
If you love Mexican food, or any food that has even a little Mexican flair like I do, you are going to love this meal! It makes enough to feed a crowd, so it’s awesome to make when you have friends and family over. But even if you are cooking for just a few people, freeze half of the recipe for another night when you don’t feel like cooking. Meals like these are lifesavers!
When I was about 7 or 8 months pregnant I made these Mexican Shells. I filled 2 pans and put one in the oven and one in the freezer so I would have an easy meal once the baby was born. Boy, I wish I did a little more meal prep like that, because it was SO nice knowing I already had a meal ready. All I had to do was turn on the oven, and at the end of a hectic day, we had an awesome meal that everyone loved!
You can easily control the spice in this dish by using mild or hot salsa. I used mild since my little ones would be eating it too, but if you like a little spice, go for the hot stuff!
This is one of those meals that will become a regular on your dinner menu – it’s so good!
Cheesy Mexican Stuffed Shells
|Prep time||25 minutes|
|Cook time||35 minutes|
|Total time||1 hour|
- 36 jumbo pasta shells (cooked)
- 8oz cream cheese (softened)
- 1 cup salsa
- 1 cup chicken stock
- 2 cups shredded cheese
- 4 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 1 Medium onion (diced and cooked)
- 1 can black beans
- 1 can corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- salt (to taste)
|Preheat oven to 350 |
In a large bowl mix together all of the ingredients for the filling. Carefully stuff each shell and place in a 9x13" baking dish - you may need another dish to fit all of the shells. In a blender, mix the salsa, cream cheese, and chicken stock until creamy. If too thick add extra stock. Pour over shells and top with shredded cheese.
Cover with foil and bake for 35 minutes.
More dinner ideas: