Baked Mexican Stuffed Shells are smothered in a spicy, creamy homemade green chili sauce. Ready in under an hour, this comforting casserole is ideal for weeknight dinners and family meals.
I gave the classic Italian stuffed shells a bold Mexican twist by filling jumbo pasta shells with taco-seasoned ground beef, black beans and cheddar cheese. The whole dish is finished with a rich, creamy green chili sauce that adds bright, spicy flavor and melts the cheese into gooey perfection. Friends and roommates agreed: this one’s a keeper.
Ingredients — Mexican Stuffed Shells
- 6 oz jumbo shell pasta (about 24 shells)
- 1 lb ground beef
- 2 tbsp taco seasoning (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- ¼ cup water or chicken broth
- 1 ½ cups cheddar cheese, shredded and divided
Ingredients — Creamy Green Chili Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup red onion, chopped
- 1 serrano chili, seeded and chopped
- 1 jalapeño, seeded and chopped
- 15 oz chicken broth
- 1 cup sour cream
- 1 avocado, peeled and pitted
- 2 tbsp fresh lime juice
- 8 oz canned diced green chilies
- ¼ cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp crushed red pepper
Baked Mexican Stuffed Shells with Creamy Green Chili Sauce
Servings: 6 | Prep time: 30 minutes | Cook time: 25 minutes | Total time: 55 minutes
Instructions — Shells and Filling
- Preheat the oven to 350°F (175°C).
- Cook the ground beef in a skillet over medium heat until browned. Drain excess grease, then stir in the taco seasoning.
- Add the drained black beans and ¼ cup water or chicken broth to the seasoned beef. Stir to combine, cover, and simmer on low for about 15 minutes to let the flavors meld.
- While the beef simmers, bring a large pot of salted water to a boil. Add the jumbo shells and cook for 10–12 minutes, or just shy of al dente so they hold their shape when baked. Drain and set aside to cool slightly.
- When the seasoned beef mixture is ready, transfer it to a large bowl and stir in 1 cup of the shredded cheddar.
- Spoon the beef-and-bean filling into each shell and arrange the filled shells, opening-side up, in a single layer in an oven-safe baking dish.
Instructions — Creamy Green Chili Sauce
- Heat the olive oil in a small skillet over medium heat. Add the minced garlic, chopped red onion, jalapeño and serrano. Sauté for 5–7 minutes until softened and fragrant.
- Transfer the sautéed mixture to a blender or food processor. Add the chicken broth, sour cream, avocado, lime juice, diced green chilies, cilantro, cumin, salt and crushed red pepper.
- Blend until completely smooth and creamy. Taste and adjust seasoning if needed.
- Pour about half of the sauce into the bottom of the baking dish to create a flavorful base. Place the filled shells on top, then pour the remaining sauce over the shells so each one is well coated.
- Sprinkle the remaining ½ cup of shredded cheddar evenly over the top.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly and the dish is heated through.
Finishing and Serving
Allow the baked shells to rest for 5 minutes before serving. Garnish with extra cilantro, a squeeze of lime, or diced avocado if desired. These stuffed shells pair well with a simple green salad, cilantro-lime rice, or warm tortillas for scooping.
Notes & Variations
- Vegetarian option: Replace the ground beef with soy chorizo, crumbled firm tofu, or a plant-based ground meat alternative. Increase the beans or add cooked lentils for extra protein.
- Gluten-free option: Use gluten-free jumbo shells to make this recipe suitable for gluten-sensitive diners.
- Make-ahead: Assemble the shells and refrigerate (covered) for up to 24 hours. Add a few extra minutes to the bake time if chilled.
Nutrition Facts (per serving)
- Calories: 671 kcal
- Carbohydrates: 43 g
- Protein: 30 g
- Fat: 42 g
- Saturated Fat: 17 g
- Cholesterol: 103 mg
- Sodium: 1384 mg
- Potassium: 818 mg
- Fiber: 9 g
- Sugar: 4 g
- Calcium: 306 mg
- Iron: 4.1 mg
These Baked Mexican Stuffed Shells combine familiar comfort-food textures—tender pasta, seasoned beef and melted cheese—with a bright, spicy green chili sauce for a dish that’s both satisfying and full of flavor. Perfect for feeding a crowd or enjoying leftovers the next day.