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.
- 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
- ½ 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
- ¼ cup sliced ripe olives
- ¼ cup sliced green onions
- Preheat oven to 350 degrees.
- Cook pasta shells according to package directions; drain.
- In a nonstick skillet, cook beef and onion over medium heat until no longer pink; drain.
- Add in fire-roasted tomatoes with liquid and taco seasoning. Stir and ensure seasoning is well distributed.
- Stir in the fire-roasted tomatoes, corn, and beans.
- Stir and spoon into pasta shells.
- Place in a baking dish coated with nonstick cooking spray.
- Pour enchilada sauce over the shells and sprinkle with cheese.
- Bake at 350° for 25-30 minutes or until heated through.
That looks so good!!!
I LOVE Mexican food! This looks so delicious! Thank you for sharing!
This sounds yummy! We love mexican food. I’m pinning
These looks really good. I love Mexican food and this would be great for dinner one night
nom nom… I never think to mix pasta with Mexican. This sounds fabulous especially with the mix of corn and beans.
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.
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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