Taco Stuffed Shells {Mexican Casserole}

4.84 from 6 votes

Taco Stuffed Shells {Mexican Casserole}

Add a Mexican flair to your stuffed shells! Loaded with beef, beans, salsa and cheese, these Taco Stuffed shells are ready for the table in under an hour.

Prep Time20

Cook Time40

Course: Main Dish

Cuisine: Mexican

Keyword: family dinner, potluck, taco tuesday

Servings:

Calories: 530kcal

Author: Julie Clark

Ingredients

12 ounces jumbo pasta shells (about 44 shells)
2 pounds lean ground beef (at least 85% lean)
1 poblano pepper (diced)
1/2 cup onion (white or red)
15 ounces black beans (1 can) (rinsed and drained)
20 ounces Rotel Mexican tomatoes
2 packages taco seasoning (about 4 tablespoons)
15.5 ounces salsa (or picante sauce) (divided)
4 cups shredded cheddar cheese (divided)

Instructions

Preheat the oven to 350º Fahrenheit. Spray a 9x13 pan with cooking spray. Spread 1/2 cup of the salsa in the bottom of the pan.
Set a pot of water to boil. Cook the shells as the box suggests.
While the shells are cooking, heat a skillet over medium heat. Brown the ground beef, poblano pepper and onion together until the meat is totally cooked and the onion is translucent.
Drain off any fat.
Add the rinsed and drained beans, Rotel (with juice), taco seasoning and 2 cups of cheddar cheese. Mix well.
Drain the stuffed shells and rinse them with cool water so you can handle them.
Stuff each shell with the ground beef mixture. The beef mixture filled about 44 shells, which was a whole 12 ounce box.
As you fill the shells, place them in the prepared pan.
Top the shells with the remaining salsa, then sprinkle with the remaining 2 cups of cheese.
Cover the baking pan with foil. Bake for 20 minutes covered, then 10 minutes uncovered or until the shells are heated through.

Notes

The calories shown are based on the recipe making about 40-44 shells, with 1 serving being 4 stuffed shells. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Use your favorite salsa...any kind is fine!
You can easily halve this recipe for smaller amounts.
This recipe freezes well. Freeze the shells after you stuff them in an airtight container or a pan that is wrapped in plastic wrap, then again in foil. You can freeze for up to 6 weeks.

Nutrition