Mexican Stuffed Shells

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

Mexican Stuffed Shells

Photo by Debbie C.

  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    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


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.