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.
So we all know that Cinco de Mayo was last week and OMG for all the delicious food shared all over the web. My mouth was watering for the two weeks prior to the actual day. When it comes to holiday’s it takes me a few days to decide on what I want to make and this year I decided to make my Mexican Stuffed Shells. These shells make a big batch that can be easily halved or frozen to make an awesome weeknight freezer meal!
Mexican food is one of my most requested dishes in our house. Apparently my kids favorite meal is tacos! Every year they always bring home these cute little homemade books for Mother’s Day and they ask all these cute questions about mom. Well they always ask, “What is your favorite meal your mom makes you” and it never fails that the kids always answer tacos! Which I will have to agree!
Sometimes I like to stray from the norm and mix it up a little bit. If you’re anything like me in those terms then you’ll need to check out these Fish Tacos, Carne Asada Fries, Glazed Sopapilla Bites and Chorizo Stuffed Peppers! Those are just some of my favorite “switched up” dishes we have enjoyed. Italian meets Mexican in these delightful, slightly spicy yet super creamy stuffed shells. There is so much going on in one little bite that you don’t even realize that you downed that entire plate in 6.8733 seconds….or maybe that’s just me. Did I mention that these are EASY and make a ton?
This recipe can easily be halved if you are eating for 2, but with my big family we used the whole batch and nothing was left! Dollop a little bit of sour cream and green onions or cilantro over the top and you have yourself a fusion meal that will be requested over and over again!
- 1 lb groud beef
- 1 box jumbo shells, cooked according to package directions
- 1 small onion
- 1 (14 oz) can Rotel
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 3/4 cup sour cream
- 3 cups Mexican cheese blend, divided
- 2 cup salsa
- 1 small can enchilada sauce
- Green onions
- 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.
- Sprinkle with remaining cheese and drizzle tops with enchilada sauce.
- Cover with tin foil and bake for about 30 minutes or until cheese is melted.
- Top with sour cream, green onions and cilantro!
- This recipe can be easily halved to make a smaller batch or freeze the second pan for an easy freezer meal!