Sharing is caring!

These Chili Cheese Stuffed Shells are full of flavor, it makes a dinner everyone will love!

These Chili Cheese Stuffed Shells are a comforting weeknight dish that is always a family favorite.  It is chili season and I love to make a quick skillet chili and fill up jumbo pasta shells, cover in cheese and bake!  This dinner is quick, easy and delicious!

There is nothing I love more an easy dinner that is full of flavor and everyone loves and these chili stuffed shells are always a hit.

I love this dinner because delicious, flavorful dinner that everyone really enjoys.  Whenever I find a dinner that everyone in my house eats I get happy!  And pasta is always a surefire hit especially on those busy weeknights.

These shells are full of a hearty, delicious chili and melty cheese to create the ultimate delicious chili stuffed shells.

I love that you can customize this to your family’s taste, add a little spice, switch up the cheese, you can totally make this recipe your own.  I love using this simple and quick chili recipe for stuffing the shells with but you can also make this with your own chili recipe.

This dish is also the perfect dish to make when you want to save a little money.  Pasta and ground beef are pretty affordable and this makes a lot so you can have leftovers or feed a crowd.  This is also a great way to use up leftover chili you already have on hand to make a totally new dish. 

You could even add some cream cheese or ricotta cheese to the beef mixture and make these a creamy chili stuffed shells recipe.

Next time you want a family-friendly dinner even the pickiest kids will love throw these ingredients together and create the best stuffed shells ever! 

I promise your whole family will love these Chili Cheese Stuffed Shells. 

Can I freeze these?

Of course, these freeze great for up to 3 months!

Can I use any chili seasoning?

Sure!! I’m super busy so it is easier for me to grab a packet of chili seasoning but feel free to use homemade.

Can these be made without meat?

This is a perfect recipe to switch out the meat in.  Double up on the beans and you can even add a can of drained corn. 

What should I top these with?

You can top these with all your favorite chili toppings like sour cream, taco sauce, green onions or even extra cheese. 

You will want to make this dinner again and again! We do!

You will love this recipe because it is

• Easy and fast.
• Family friendly.
• Picky eater approved.
• Full of flavor.
• Perfect for weeknights.
• Great freezer meal.
• Great recipe to make ahead.

Gather your ingredients.

Add your ingredients to the pan.

Once brown add the rest of the ingredients.

Let the chili simmer.

Stuff the shells.

Bake and serve!

Ingredients 

• Ground beef – I like to use lean ground beef but you could even use ground turkey if you prefer.
• Peppers and onions – You can cut them fresh or use frozen, either will work great!
• Black beans – Drain them good!  You can substitute for any bean that you like.
• Chili beans – Do not drain these beans as they have a chili sauce with them. 
• Tomatoes with green chiles – These add great flavor without adding heat. The green chile gives such a great flavor!
• Tomato sauce –  Just a little bit is all you need for the base of this quick chili. 
• Chili seasoning –  You can certainly create your own mix with chili powder or just use a packet.  You could even use taco seasoning.
• Shredded cheddar cheese –  I like to use cheddar but feel free to use pepperjack or colby jack, any cheese mixture you like.
• Uncooked jumbo pasta shells –  Make sure you get the jumbo shells used for stuffing. 
• Toppings –  Anything you like to top your chili with you can top these stuffed shells with. 

How to make these Chili cheese stuffed shells 

• Pre heat oven to 350 degrees.
• In a large skillet over medium-high heat add your ground beef and peppers and onions.
• Cook cook ground beef until browned.
• Drain off any grease.
• To the pan add your black beans, chili beans, tomatoes with green chilies, tomato sauce and chili seasoning.
• Stir together and bring up to a simmer over medium heat.  
• Let cook and thicken while you boil your pasta.
• Boil your pasta to al dente in a large pot of water and drain pasta. 
• Add a little sauce to the bottom of a baking dish.
• Place your noodles in a 9×13 casserole dish. 
• Carefully spoon the chili mixture into each shell.
• Top the shells with shredded cheddar cheese.
• Garnish with jalapeno slices if preferred. 
• Bake for 20 minutes.
• Top with scallions (optional)
• Serve!
• Store leftovers in an airtight container for up to 3 days.

Like this recipe?  Here are some more ground beef dinners!

 

• Slow Cooker Beef Ramen
• Slow Cooker Beefy Calico Beans
• Copycat Taco Bell Mexican Pizza
• Texas Toast Sloppy Joes
• Sloppy Joe Sliders
• Chicken Enchilada Bowl

 

Chili Cheese Stuffed Shells

Yield: 8

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These Chili Cheese Stuffed Shells are a comforting weeknight dish that is always a family favorite.  It is chili season and I love to make a quick skillet chili and fill up jumbo pasta shells, cover in cheese and bake!  This dinner is quick, easy and delicious!

Print

Ingredients

• 1 pound lean ground beef
• 1 ½ cups frozen peppers and onions
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can chili beans, not drained
• 1 (10 ounce) can tomatoes with green chiles
• 1 (15 ounce) can tomato sauce
• 1 envelope chili seasoning
• 2 cups shredded cheddar cheese
• 12 ounce box jumbo pasta shells
• Jalapenos and scallions for topping, optional

Instructions

1. Preheat your oven to 350 degrees.
2. In a large skillet over medium heat add your ground beef and peppers and onions.
3. Cook until the meat is browned.
4. Drain off any grease.
5. To the pan add your black beans, chili beans, tomatoes with green chilies, tomato sauce and chili seasoning.
6. Stir together and bring up to a simmer.  
7. Let cook and thicken while you boil your pasta.
8. Boil your pasta according to package directions and drain. 
9. Place your noodles in a 9x13 baking dish. 
10. Carefully spoon the chili mixture into each shell.
11. Top the shells with shredded cheddar cheese.
12. Garnish with jalapeno slices if preferred. 
13. Bake for 20 minutes.
14. Top with scallions (optional)
15. Serve!

Notes

• 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 as well. 
• You can use whichever shredded cheese you prefer 
• Top with your favorite chili toppings like avocado or sour cream.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 91mgSodium: 843mgCarbohydrates: 30gFiber: 5gSugar: 4gProtein: 33g

 Items used to make this dish…

9×13 baking dish: Everyone should 1 or 4 of these in their kitchen, so versatile!

Cheese grater: A good cheese grater is your best friend in the kitchen, I love this one!