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Mexican Stuffed Shells Recipe
Mexican Stuffed Shells Recipe photo by Taste of Home

Mexican Stuffed Shells Recipe

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My husband and I both love Mexican food—the hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. —Norma Jean Shaw of Stephens City, Virginia
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 24 uncooked jumbo pasta shells
  • 1 pound lean ground beef (90% lean)
  • 2 cups salsa
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced green onions

Nutritional Facts

One serving (3 stuffed shells with 1 tablespoon each sour cream and salsa and 1-1/2 teaspoons each olives and onions) equals 323 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 787 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch 1 vegetable 1 fat.


  1. Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells.
  2. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.
Originally published as Mexican Stuffed Shells in Light & Tasty June/July 2002, p29

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Reviewed Oct. 4, 2013

"I added 1 tbl of Ortega's Fiesta Mexican seasoning to the tomato sauce for a more traditional 'South of the Border' flavor."

Reviewed Oct. 1, 2013

"It is very tasty!"

Reviewed May. 28, 2013

"I have made this numerous times and have had requests over and over for the recipe. A definite keeper!"

Reviewed Mar. 28, 2012

"This was such a tasty dish! We've added this to our regular family meals."

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