Baked Mexican Stuffed Shells with Creamy Green Chili Sauce

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Baked Mexican Stuffed Shells are covered in a spicy, creamy homemade green chili sauce. Made in under an hour, this dish is perfect for weeknight dinners!

 Mexican Beef and Cheese Stuffed Shells

On the blog, I like to use the phrase “this is seriously the best thing I’ve ever made” a lot!  I realize that I can’t claim that everything I make is the best thing ever, so for this recipe I brought in reinforcements!

Both my roommate and a good friend ate this dish and said it was the best thing they’ve ever eaten. There you go, verified, best thing ever! 😉

Baked Mexican Stuffed Shells

I gave the traditional Italian dish, stuffed shells, a Mexican twist by stuffing them with taco seasoned ground beef, black beans and cheese.

Then I kicked it up a whole other level by covering them in a homemade creamy, spicy green chili sauce, then baking all the flavors together!

Cheesy Mexican Stuffed Shells

As you can see by this picture, the result was cheesy perfection!

Mexican Stuffed Shells Ingredients

Mexican Stuffed Shells Ingredients

  • 6 oz jumbo shell pasta (app. 24 shells)
  • 1 lb ground beef
  • 2 tbsp taco seasoning (click link for homemade taco seasoning recipe)
  • 1 can (15 oz) black beans (drained and rinsed)
  • ¼ cup water or chicken broth
  • 1 ½ cups cheddar cheese (divided)

Creamy Green Chili Sauce Ingredients

Creamy Green Chili Sauce Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • ½ 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, pitted and sliced)
  • 2 limes (juiced)
  • 8 oz chopped green chilies
  • ¼ cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper

Mexican Stuffed Shells Instructions

Preheat the oven to 350°F.

To prepare the stuffed shells, begin by cooking the ground beef. Once the beef is cooked, drain any grease, then add the taco seasoning.

Mexican Stuffed Shell Filling

Add the can of black beans and water or chicken broth. Mix together, then cover and simmer on low for 15 minutes.

While the beef is soaking in all of the taco seasoning, boil a large pot of water and add the shells. Cook for 10-12 minutes or just before al dente.

Remove from the water and allow to cool.

Mexican Stuffed Shells Recipe

Once the taco meat is ready, combine it with 1 cup of cheddar cheese in a large mixing bowl.

Mexican Stuffed Shells Filling

Mix together then spoon into the shells.

Creamy Green Chili Sauce Instructions

To prepare the sauce, heat the olive oil in a small skillet over medium heat. Add the garlic, onions, jalapeño and Serrano chili.

Spicy Green Chili Sauce Recipe

Saute for 5-7 minutes. Add this and the rest of the ingredients to a food processor.

Spicy Green Chili Sauce Recipe

Blend until smooth.

Spicy Green Chili Sauce Recipe

Pour half the sauce into the bottom of an oven safe baking dish.

Baked Mexican Stuffed Shells with Green Chili Sauce

Place the shells on top with the opening of the shells facing up.

Baked Mexican Stuffed Shells

Pour the remaining sauce over the shells.

Baked MexicanStuffed Shells with Green Chili Sauce

Sprinkle the additional ½ cup of cheddar cheese on top.

Baked MexicanStuffed Shells with Green Chili Sauce

Bake for 25-30 minutes (or until cheese is melted and bubbly).

Baked Mexican Stuffed Shells

Mouth watering amazingness is served!

Mexican Stuffed Shells with Green Chili Sauce

Mexican Beef and Cheese Stuffed Shells
5 from 1 vote
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Baked Mexican Stuffed Shells with Creamy Green Chili Sauce

Baked Mexican Stuffed Shells are covered in a spicy, creamy homemade green chili sauce. Made in under an hour, this dish is perfect for weeknight dinners!

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people
Calories 671 kcal
Author Whitney Bond

Ingredients

Mexican Stuffed Shells

  • 6 oz jumbo shell pasta app. 24 shells
  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • 15 oz can black beans drained & rinsed
  • ¼ cup water or chicken broth
  • 1 ½ cups cheddar cheese shredded - divided

Creamy Green Chili Sauce

  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • ½ cup red onion diced
  • 1 serrano chili seeded and minced
  • 1 jalapeño seeded and minced
  • 15 oz chicken broth
  • 1 cup sour cream
  • 1 avocado peeled, pitted and sliced
  • 2 tbsp lime juice fresh squeezed
  • 8 oz can diced green chilies
  • ¼ cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp crushed red pepper

Instructions

  1. Preheat the oven to 350°F.

  2. To prepare the stuffed shells, begin by cooking the ground beef.
  3. Once the beef is cooked, drain any grease, then add the taco seasoning.
  4. Next, add the can of black beans and water or chicken broth.

  5. Mix together, then cover and simmer on low for 15 minutes.

  6. While the beef is soaking in all of the taco seasoning, boil a large pot of water and add the shells. Cook for 10-12 minutes or just before al dente.
  7. Remove from the water and allow to cool.
  8. Once the taco meat is ready, combine it with 1 cup of cheddar cheese in a large mixing bowl.
  9. Mix together then spoon into the shells.
  10. To prepare the sauce, heat the olive oil in a small skillet over medium heat.
  11. Add the garlic, onions, jalapeño and serrano chili.

  12. Saute for 5-7 minutes.
  13. Add this and the rest of the sauce ingredients to a food processor.

  14. Blend until smooth.
  15. Pour half the sauce into the bottom of an oven safe baking dish.
  16. Place the shells on top with the opening of the shells facing up.
  17. Pour the remaining sauce over the shells.
  18. Sprinkle the additional ½ cup of cheddar cheese on top.
  19. Bake for 25-30 minutes (or until cheese is melted and bubbly).

Recipe Notes

Vegetarian Option: Substitute the ground beef with soy chorizo to make this recipe vegetarian.

Gluten Free Option: Use gluten-free large shell pasta to make this recipe gluten-free.