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.
1box jumbo shellscooked according to package directions
114 oz can Rotel
115 oz can black beans, drained and rinsed
115 oz can corn, drained
3cupsMexican cheese blenddivided
1small can enchilada sauce
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!