Mexican Stuffed Shells
Delicious big batch of tender shells stuffed with a Mexican spiced beef mixture with veggies and cheese make these Mexican Stuffed Shells perfect for any weeknight dinner along with a freezer meal for another time.
Nutrition Facts
Ingredients
Instructions
Cook shells according to package directions, drain and set aside.
Meanwhile, preheat oven to 350.
In saute pan brown your ground beef and onions until beef is no longer pink and onions are transulcent. Add your Rotel, black beans, corn, sour cream and 2 1/2 cup cheese and stir until cheese is melted and it is all blended together.
In two 9"x13" pan spread 1 cup of salsa in bottom
Stuff each of your shells with about 2 heaping tablespoons of your beef mixture and place in pan, repeat until mixture is gone.
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Continue Reading at Tornadoughalli →Chef's Notes
This recipe can be easily halved to make a smaller batch or freeze the second pan for an easy freezer meal!
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Reviews from the Original Source
Delicious. I made a couple of changes. I added a half of an envelope of hot and spicy taco seasoning to meat mixture. Also used granulated onion instead of regular onion because my sister can not digest onion.
LOVED this recipe. The store was out of the large shells so I actually bought manicotti shells, which ended up being fun because they looked like enchiladas. Great flavor and so simple to make! Will definitely make again!
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