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Mexican Stuffed Shells

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Total Time
Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Norma Jean Shaw, Stephens City, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 17, 2023

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

Test Kitchen Approved

Mexican Stuffed Shells

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Yield: 8 servings
Prep: 15 min
Cook: 25 min
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Ingredients

  • 24 uncooked jumbo pasta shells
  • 1 pound lean ground beef (90% lean)
  • 2 cups salsa
  • 1 can tomato sauce
  • 1 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1 cup 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
Text Ingredients

Directions

  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 13x9-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.

Nutrition 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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