Steak Fajita Stuffed Shells

Take your Tex-Mex cravings to the next level with these irresistible Steak Fajita Stuffed Shells! This fusion recipe combines the bold, smoky flavors of classic fajitas with the comfort of baked pasta. Flank steak is perfectly seared, then tossed with sautéed bell peppers, onions, and a creamy blend of Mexican cheeses, cream cheese, and fire-roasted tomatoes. Stuffed into tender jumbo pasta shells, the filling is baked to perfection, creating a dish that’s cheesy, flavorful, and crowd-pleasing. Perfect for a family dinner or meal prep, these stuffed shells are topped with fresh cilantro and a squeeze of lime for a zesty finish. Elevate your pasta night with this satisfying and innovative twist on a favorite! Keywords: steak fajita stuffed shells, Tex-Mex pasta recipe, stuffed shells recipe, easy baked pasta, cheesy stuffed shells.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 20 pieces jumbo pasta shells
• 1 pound flank steak
• 2 tablespoons olive oil
• 1 piece red bell pepper, thinly sliced
• 1 piece green bell pepper, thinly sliced
• 1 piece yellow onion, thinly sliced
• 2 cloves minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup shredded Mexican cheese blend
• 4 ounces cream cheese, softened
• 0.5 cup sour cream
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 2 tablespoons chopped fresh cilantro
• 1 piece lime, juiced

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, then drain and set aside to cool.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the flank steak with half the cumin, chili powder, smoked paprika, salt, and black pepper.

Step 4

Sear the steak on both sides until medium-rare, about 3-4 minutes per side. Remove from the skillet, let rest for 5 minutes, then slice into thin strips or small cubes.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the red bell pepper, green bell pepper, and onion until softened, about 5 minutes.

Step 6

Add the minced garlic, remaining cumin, chili powder, and smoked paprika to the skillet. Cook for another minute until fragrant.

Step 7

In a large mixing bowl, combine the cooked vegetables, steak, cream cheese, shredded Mexican cheese blend, sour cream, fire-roasted diced tomatoes, and lime juice. Stir well to form the filling.

Step 8

Spread a thin layer of the filling mixture at the bottom of a 9x13-inch baking dish.

Step 9

Stuff each cooled pasta shell with 1-2 tablespoons of the steak fajita filling and place them in the baking dish, open side up.

Step 10

Once all shells are stuffed and placed neatly in the dish, cover with any remaining filling and sprinkle extra shredded Mexican cheese on top if desired.

Step 11

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 12

Garnish with fresh cilantro and serve hot.

Nutrition Facts

Serving size	(1940.0g)

Amount per serving	% Daily Value*
Calories	3348.1

Total Fat 234.4g	0%
Saturated Fat 109.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 852.2mg	0%
Sodium 5394.8mg	0%
Total Carbohydrate 113.6g	0%
Dietary Fiber 17.9g	0%
Total Sugars 42.0g
Protein 216.4g	0%

Vitamin D 69.4IU	0%
Calcium 2170.0mg	0%
Iron 21.8mg	0%
Potassium 3223.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 25.2%

Carbs: 13.2%