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!
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
- 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.
- Next, 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.
- Once the taco meat is ready, combine it with 1 cup of cheddar cheese in a large mixing bowl.
- Mix together then spoon into the shells.
- To prepare the sauce, heat the olive oil in a small skillet over medium heat.
- Add the garlic, onions, jalapeño and serrano chili.
- Saute for 5-7 minutes.
- Add this and the rest of the sauce ingredients to a food processor.
- Blend until smooth.
- Pour half the sauce into the bottom of an oven safe baking dish.
- Place the shells on top with the opening of the shells facing up.
- Pour the remaining sauce over the shells.
- Sprinkle the additional ½ cup of cheddar cheese on top.
- Bake for 25-30 minutes (or until cheese is melted and bubbly).
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.
to make this recipe gluten-free.Nutrition Facts
Serving 4servingCalories 671kcal (34%)Carbohydrates 43g (14%)Protein 30g (60%)Fat 42g (65%)Saturated Fat 17g (85%)Cholesterol 103mg (34%)Sodium 1384mg (58%)Potassium 818mg (23%)Fiber 9g (36%)Sugar 4g (4%)Vitamin A 830mg (17%)Vitamin C 21.7mg (26%)Calcium 306mg (31%)Iron 4.1mg (23%)
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