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+ servings

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian, Mexican
Servings: 16 shells
Calories: 182kcal


  • 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


  • 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!


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