Mexican Stuffed Shells

Posted on May 27, 2006 by admin

Looking for a different Mexican recipe? Try this....Mexican Stuffed Shells

Servings: 6
Prep Time: 25 min.
Cooking Time: 25 min.

Ingredients
24 uncooked jumbo pasta shells
1 lb. lean ground beef
1 large can of enchilada sauce
2 tbs. taco seasoning
1 cup of finely chopped onion
1 can (8 oz.) fire-roasted diced tomatoes
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup shredded reduced-fat Mexican cheese blend or cheddar cheese

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

Directions
1. Preheat oven to 350 degrees.
2. Cook pasta shells according to package directions; drain.
3. In a nonstick skillet, cook beef and onion over medium heat until no longer pink; drain.
4. Add in fire-roasted tomatoes with liquid and taco seasoning. Stir and ensure seasoning is well distributed.
5. Stir in the fire-roasted tomatoes, corn, and beans.
6. Stir and spoon into pasta shells.
7. Place in a baking dish coated with nonstick cooking spray.
8. Pour enchilada sauce over the shells and sprinkle with cheese.
9. Bake at 350° for 25-30 minutes or until heated through.
Serve with sour cream, salsa, olives, and green onions.

Mexican Stuffed Shells

 

Mexican Stuffed Shells
Recipe Type: Main
Cuisine: Mexican
Author: Lysha @ Magnolia Mom
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 24 uncooked jumbo pasta shells
  • 1 lb. lean ground beef
  • 1 large can of enchilada sauce
  • 2 tbs.
  • taco seasoning
  • 1 cup of finely chopped onion
  • 1 can (8 oz.) fire-roasted diced tomatoes
  • 1 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
  • TOPPINGS:
  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced green onions
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta shells according to package directions; drain.
  3. In a nonstick skillet, cook beef and onion over medium heat until no longer pink; drain.
  4. Add in fire-roasted tomatoes with liquid and taco seasoning. Stir and ensure seasoning is well distributed.
  5. Stir in the fire-roasted tomatoes, corn, and beans.
  6. Stir and spoon into pasta shells.
  7. Place in a baking dish coated with nonstick cooking spray.
  8. Pour enchilada sauce over the shells and sprinkle with cheese.
  9. Bake at 350° for 25-30 minutes or until heated through.
  10. Serve with sour cream, salsa, olives, and green onions.

~Adapted from Healthy Cooking Recipes

This entry was posted in Beef, Dinner, Easy!, Main Dish, Mexican, Pasta, Recipe Box, Tried & True and tagged , , , , , , , , , . Bookmark the permalink.

7 Responses to Mexican Stuffed Shells

  2. Logan Can says:
    September 19, 2014 at 8:34 am

    I LOVE Mexican food! This looks so delicious! Thank you for sharing!

  3. Paris at My Big Fat Happy Life says:
    September 19, 2014 at 8:37 am

    This sounds yummy! We love mexican food. I’m pinning

  4. Heather @ Divas Run for Bling says:
    September 19, 2014 at 9:42 am

    These looks really good. I love Mexican food and this would be great for dinner one night

  5. aimee fauci says:
    September 19, 2014 at 9:42 am

    nom nom… I never think to mix pasta with Mexican. This sounds fabulous especially with the mix of corn and beans.

  6. Alli says:
    September 19, 2014 at 9:51 am

    When I pinned it earlier, I knew I had to rush over and get the recipe. This looks like my kind of food. I love Mexican everything! If you have time, link up to the Pretty Pintastic Party today or anytime over the weekend. 🙂

  7. Nicole @Nici'sChatterBox says:
    September 21, 2014 at 9:14 am

    They look so good. Definitely going to try them out. My mouth is watering! I bet my hubby would enjoy them as well.

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