Mexican Stuffed Shells Recipe

Name: Mexican Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 uncooked jumbo pasta shells; 1 lb lean ground beef; 2 cups salsa; 1 (8 ounce) can tomato sauce; 1 cup frozen corn; ½ cup canned black beans, rinsed and drained; 1 cup shredded Mexican blend cheese or 1 cup cheddar cheese (4 ounces); 8 tablespoons sour cream; 8 tablespoons salsa; ¼ cup sliced ripe olives; ¼ cup sliced green onion

Servings: persons

24 uncooked jumbo pasta shells
1 lb lean ground beef
2 cups salsa
1 (8 ounce) can tomato sauce
1 cup frozen corn
½ cup canned black beans, rinsed and drained
1 cup shredded Mexican blend cheese or 1 cup cheddar cheese (4 ounces)
8 tablespoons sour cream
8 tablespoons salsa
¼ cup sliced ripe olives
¼ cup sliced green onion

1
Cook pasta shells according to package directions, drain.
2
In a nonstick skillet, cook beef over medium heat until no longer pink, drain.
3
Stir in the salsa, tomato sauce, corn and beans.
4
Spoon into pasta shells.
5
Place in a 13x9x2 in.
6
baking dish coated with nonstick cooking spray.
7
Sprinkle with cheese.
8
Cover and bake at 350 for 25-30 minutes or until heated through.
9
Top with sour cream, salsa, olives and onions.

2776

kcal

Calories

Fat

465

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 uncooked jumbo pasta shells, 1 lb lean ground beef, 2 cups salsa, 1 (8 ounce) can tomato sauce, and more.

Yes, Mexican Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Stuffed Shells

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