Mexican Stuffed Shells Recipe

4.5 4 12
Mexican Stuffed Shells Recipe
Mexican Stuffed Shells Recipe photo by Taste of Home
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Mexican Stuffed Shells Recipe

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4.5 4 12
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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
  • TOPPINGS:
  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced green onions

Directions

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.
Originally published as Mexican Stuffed Shells in Light & Tasty June/July 2002, p29

Nutritional Facts

3 each: 315 calories, 9g fat (4g saturated fat), 43mg cholesterol, 696mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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  • 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
  • TOPPINGS:
  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced green onions
  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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rebelwithoutaclue User ID: 4288906 85895
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."

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bjsilve0 User ID: 172187 84497
Reviewed Oct. 1, 2013

"It is very tasty!"

MY REVIEW
jackiet3002 User ID: 1087366 85894
Reviewed May. 28, 2013

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

MY REVIEW
kchabby76 User ID: 6616387 107253
Reviewed Mar. 28, 2012

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

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