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Mexican Stuffed Shells Recipe

Mexican Stuffed Shells Recipe

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. YIELD:8 servings


  • 24 uncooked jumbo pasta shells
  • 1 pound lean ground beef
  • 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 or cheddar cheese
  • 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 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.

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.

Reviews for Mexican Stuffed Shells

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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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