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These shells get loaded with taco seasoned cream cheese ground beef, corn, black beans, and topped with cheese and taco sauce. These will quickly become a family favorite!
I can’t believe that it is already August! What? Where has the summer gone? It has gone by so quickly and I am not sure I am ready for it to be over. I love everything that comes with summer. The warm weather, barbecues, swimming at the pool… the list goes on for me. It has been so busy for us that it has made the time fly by. It gets so busy that sometimes it is hard to cook a decent meal each night.
I have missed cooking! We usually aren’t home and when we do get home I have to make something really quick. So I made a goal last week to cook a meal for my family each night. These Shells were on the menu last week. And they were such a huge hit with the family!
Everything about these shells are amazing. The ground beef mixture is seasoned with taco seasoning. Then you add cream cheese which gives the meat such a creamy and delicious flavor! Then you load them with a cheese blend and bake. These are awesome.
I call the meal a success when the entire family will eat it and like it. My son kept asking for more shells and cleaned his plate. I also loved topping the shells with all of our favorite mexican toppings. Olives, green onions, sour cream, whatever your heart desires.
We loved this meal and it will for sure be added to our dinner rotation. You will love it just as much as we did!
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Three Cheese Mexican Shells
Ingredients
- 1 pound lean ground beef
- 16 jumbo shells
- 1 (1-ounce) package taco seasoning
- 4 ounces cream cheese
- 1 (8-ounce) can corn, drained
- 1 (8-ounce) black beans, drained and rinsed
- 1 ½ cup salsa
- 1 cup taco sauce
- 1 cup shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
Optional Toppings
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Boil 1 (1-ounce) package taco seasoning according to package instructions and rinse.
- In a medium skillet over medium-high heat, cook 1 pound lean ground beef until no longer pink. Drain the remaining grease.
- Add 1 (1-ounce) package taco seasoning and 4 ounces cream cheese then stir until cream cheese is melted. Add 1 (8-ounce) can corn, and 1 (8-ounce) black beans,
- Spread the1 ½ cup salsa evenly in the bottom of a 13 x 9 x 2-inch baking dish. Stuff each shell with a spoonful of the meat mixture. Place the stuffed shells on top of the salad.
- Pour the 1 cup taco sauceon top of the shells. Cover the pan with aluminum foil and bake for 30 minutes.
- Remove the pan from the oven and top the shells with 1 cup shredded Monterey jack cheese and 1 cup shredded cheddar cheese. Bake uncovered for an additional 10 minutes until the cheese is melted. Top with optional toppings like green onions, sour cream, olives, and tomatoes and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A great recipe. Thank you.
This is so delicious! I used a 15 oz. can of black beans, so I cut back on the corn (4 oz. frozen corn). I got 22 nicely stuffed shells that everyone loved. Thank you!
I made this recipe and it came out really well! Thanks a lot for posting this recipe.