Mexican Stuffed Shells

Pasta shells stuffed with a great mexican filling and you can use beef or chicken.
Photo by Debbie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 24

    uncooked jumbo pasta shells

  • 1

    lb ground beef or boneless chicken breasts

  • 2

    c salsa

  • 1

    can (8 oz.) tomato sauce

  • 1

    c frozen corn

  • 1/2

    c canned black beans, rinsed and drained

  • 1

    c (4 oz) shredded Mexican cheese or cheddar cheese

  • Toppings:

  • Sour cream

  • Salsa

  • Sliced black olives

  • Sliced green onions

Directions

Cook pasta shells according to directions and drain. Brown ground beef or cook chicken until no longer pink. Drain. Stir in salsa, tomato sauce, corn and beans. Spoon into pasta shells. Place in a 13 x 9 inch pan coated with non-stick cooking spray. Sprinkle with cheese. Cover and bake at 350 for 25-30 minutes or until heated through. To serve top with sour cream, salsa, olives and green onions.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: