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Mexican Stuffed Shells

 Mexican Stuffed Shells
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
8 ServingsPrep: 15 min. Bake: 25 min.


  • 24 uncooked jumbo pasta shells
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.

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Mexican Stuffed Shells (continued)

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.