Mexican Stuffed Shells
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 6
  • 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
  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • ¼ cup sliced ripe olives
  • ¼ cup sliced green onions
  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.
Recipe by A Camera and A Cookbook at