Chili Cheese Stuffed Shells {Mexican Stuffed Shells}

Chili Cheese Stuffed Shells are the perfect comfort food for a family dinner, combining baked jumbo pasta shells filled with a hearty ground beef chili and topped with oodles of melted cheddar cheese. This dish is quick, easy to prepare, and delicious, making it a guaranteed hit on the dinner table.

You could also call this dinner recipe Mexican stuffed shells. It’s the perfect thing to make on busy weeknights because the entire meal is ready in less than 45 minutes. It combines the flavors of stuffed shells and tacos – something the whole family will love.

Classic stuffed shells are made with marinara sauce and taste more like spaghetti or lasagna. They are usually made with cream cheese and mozzarella cheese. These chili cheese stuffed shells fit in with Taco Tuesday! Instead of being super-cheesy, these stuffed shells are filled with chili beans and tomato paste. As they bake, you’ll smell the delicious chili aromas and beg them to hurry up! In fact, they will quickly become a family favorite recipe.

Why You’ll Love Chili Cheese Stuffed Shells

This is an easy recipe. It involves making a chili beef mixture, stuffing the shells, and baking them. It’s so easy!
A fun twist on a classic stuffed shells recipe. It’s made with your favorite chili ingredients and tastes like the chili you buy at state fairs.
Versatile. You can make it as spicy, sweet, tangy, or zesty as you want.
Great freezer meal. Add the ingredients to a freezer bag and save it for later. It freezes well.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

All of the ingredients are easy to find at the grocery store. I made the stuffed shells with a lot of pantry staples.

Lean Ground Beef – Lean beef will produce less grease and make the shells taste better.
Frozen Peppers and Onions – This saves time when slicing and dicing veggies.
Black Beans – Make sure to rinse and drain the canned beans.
Chili Beans – Use hot or mild chili beans.
Tomatoes With Green Chiles – Use mild or hot tomatoes with green chiles.
Tomato Sauce – This adds sweetness to the chili without adding sugar.
Chili Seasoning – Add as much of it as you like.
Shredded Cheddar Cheese – This is what makes it taste deliciously cheesy.
Jumbo Pasta Shells – The jumbo shells should be large enough for you to add the filling to them.
Jalapenos and Scallions – These are the optional garnish you can add at the end.

Ingredients to make chili cheese stuffed shells.

How to Make Chili Cheese Stuffed Shells

Step One: Preheat your oven to 350 degrees F.
Step Two: Add the ground beef, peppers, and onions to a large skillet over medium heat. Cook until the meat is browned. Drain off any grease.

Steps to make chili cheese stuffed shells.

Step Three: Add your black beans, chili beans, tomatoes with green chilies, tomato sauce, and chili seasoning to the pan. Stir together and bring up to a simmer. Let cook and thicken while you boil your pasta.

Step Four: Boil your pasta according to package directions and drain.
Step Five: Place your cooked shells in a single layer in a 9×13 baking dish.
Step Six: Carefully spoon the chili mixture into each shell
Step Seven: Top the shells with shredded cheddar cheese.
Step Eight: Garnish with jalapeno slices if preferred.
Step Nine: Bake for 20 minutes.

Step Ten: Top with scallions (optional) – Serve!

Equipment Needed

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What to Serve with Chili Cheese Stuffed Shells

Here are some more classic recipes to add to the dinner table.

Variations and Substitutions

Add extra cheese. Use your favorite kind. You can even mix in a little bit of ricotta cheese.
Top with green enchilada sauce. You don’t need much, just a little bit to add some heat.
Add pepper jack cheese to the cheese mixture. This will add a tiny bit of heat without overpowering it.
Boil the noodles in chicken broth. This little trick will give the noodles a bit more flavor.

Storage Instructions

Keep it in an airtight container and store it in the refrigerator for several days.

You can freeze it, too! Cover the dish of cooked stuffed shells with plastic wrap and foil and store in the freezer for up to 2 months. Thaw before serving. I prefer to rebake it after thawing it so that the texture stays as delicious as when it was freshly made.

Chili Cheese Stuffed Shells Tips and Tricks

This is also a great way to use up any leftover chili.
You can make this dish extra cheesy and add cheese to the chili mixture before stuffing the shells.
Drain the canned tomatoes before adding them to the stuffed shells.
Shred sharp cheddar cheese at home. This will give you fresher and bolder-tasting cheese.
Cook the pasta until it is al dente. Since the pasta will be baked, you don’t want it to be overcooked.

Toppings

Top with your favorite taco toppings like avocado or sour cream. Here are some more ideas you can add on top of the stuffed shells.

Green onions
Red onions
Dollop of sour cream
Pico de Gallo
Jalapeno slices
Cilantro
Diced bell peppers
Taco sauce
Shredded Parmesan cheese

FAQ

How do you make it spicier?

You can add more chili powder or hot sauce to the filling, as well as cayenne pepper and red pepper flakes, to really increase the heat.

Is this recipe gluten-free?

No, this recipe is not gluten-free. If you need it to be gluten-free, I suggest using gluten-free jumbo pasta shells.

How many servings does this make?

This recipe makes about eight servings.

Chili Recipes

Want to make more delicious chili recipes at home? Here are some of my favorites:

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Chili Cheese Stuffed Shells