If you’re looking for a crowd-pleasing dinner, these Resistant Starch Stuffed Mexican Shells are a must-try! I thought the recipe made a huge batch until I realized how quickly they vanished. While I planned to freeze some for later (or even freeze-dry a few), there wasn’t a single shell left! That’s how good they are. Packed with bold Mexican flavors and cheesy goodness, they’re perfect for family dinners or entertaining. Want to make them lower in carbs? Simply cook the shells 24 hours in advance and chill them to create resistant starch—an easy trick to reduce digestible carbs while still enjoying all the flavor.
Ingredients
1 box jumbo pasta shells
1 lb. ground beef
1 large onion, chopped
1 12-0z jar salsa
1/2 cup water
1 8-oz. can tomato sauce
1/2 cup taco sauce
1 can chopped green chiles
1 small can enchilada sauce
1 packet taco seasoning or 2 Tbsp. homemade taco seasoning
1/4 cup vegetable oil
1 large onion, sliced
1/2 cup Carbquick or other low-carb baking mix or almond flour
4 oz. cream cheese, cubed
1/2 cup cheddar cheese
1/2 cup Monterey Jack cheese
Garnishes: sour cream, green onion
Instructions
Boil the jumbo pasta shells according to the package directions. To make them starch-resistant, prepare the pasta 24 hours before needed and store it in the refrigerator.
On the day of preparation, brown the ground beef with the chopped onion in a skillet. Drain off the excess grease.
Add the salsa and water. Stir well. Add the tomato sauce, taco sauce, chopped green chiles, enchilada sauce and taco seasoning. Stir well and simmer.
In the meantime in a separate skillet, heat the oil until very hot. Add the sliced onion and cook for a minute.
Sprinkle the Carbquik or almond flour over the top of the onions. Allow frying until the flour coating is crispy. Drain on a paper towel.
Back to the ground beef filling, add the cream cheese and stir until melted into the filling. Allow cooling for about 10 minutes.
Grease a 9×13 pan. Fill the shells with the filling and place in the baking pan.
Sprinkle the fried onions over the top of the shells. Top with the Monterey Jack and cheddar cheese.
Bake in the oven at 350 degrees for 30 minutes until the cheese is hot and the shells are heated through.
To serve, top with sour cream and green onion.
Mexican Stuffed Shells
Equipment
- 1 knife
- 1 large pot
- 1 storage container or resealable bag
- 2 skillet pans
- 1 Large spoon
- 1 9×13 pan
Ingredients
- 1 box jumbo pasta shells
- 1 lb. ground beef
- 1 large onion, chopped
- 1 12-oz. jar salsa
- 1 cup water
- 1 8-oz. can tomato sauce
- 1/2 cup taco sauce
- 1 can chopped green chiles
- 1 small can enchilada s auce
- 1 packet taco seasoning or 2 Tbsp. homemade taco seasoning
- 1/4 cup vegetable oil
- 1 large onion, sliced
- 1/2 cup Carbquick or other low-carb baking mix or almond flour
- 4-oz. cream cheese, cubed
- 1/2 cup cheddar cheese
- 1/2 cup Monterey Jack cheese
- Garnishes: sour cream, green onion
Instructions
- Boil the jumbo pasta shells according to the package directions. To make them starch-resistant, prepare the pasta 24 hours before needed and store it in the refrigerator.
- On the day of preparation, brown the ground beef with the chopped onion in a skillet. Drain off the excess grease.
- Add the salsa and water. Stir well.
- Add the tomato sauce, taco sauce, chopped green chiles, enchilada sauce and taco seasoning. Stir well and simmer.
- In the meantime in a separate skillet, heat the oil until very hot. Add the sliced onion and cook for a minute.
- Sprinkle the Carbquik or almond flour over the top of the onions. Allow frying until the flour coating is crispy. Drain on a paper towel.
- Add the cream cheese to the ground beef filling and stir until melted into the filling. Cool on medium low for about 10 minutes.
- Grease a 9×13 pan. Fill the shells with the filling and place them in the baking pan.
- Sprinkle the fried onions over the top of the shells.
- Top with the Monterey Jack and cheddar cheese.
- Bake in the oven at 350 degrees for 30 minutes until cheese is hot and the shells are heated through.
- To serve, top with sour cream and green onion.
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