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.
Servings: 16 shells
Calories: 182kcal
Ingredients
- 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
- Cilantro
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.
- 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!
Notes
This recipe can be easily halved to make a smaller batch or freeze the second pan for an easy freezer meal!
Nutrition
Calories: 182kcal | Carbohydrates: 3g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 403mg | Potassium: 212mg | Fiber: 0g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 1.2mg | Calcium: 167mg | Iron: 0.8mg