Tuesday, April 3, 2012

Mexi-Stuffed Shells


  • 24 jumbo shelled, cooked as directed and cooled
  • 1 lb lean ground beef
  • 2 cups salsa
  • 1 (15 oz) can tomato sauce
  • 1 can whole kernel corn, drained
  • 1 can black beans, drained and rinsed
  • 2 cups shredded Mexican blend cheese

Optional Toppings:

  • sliced black olives
  • diced tomatoes
  • diced onion
  • fresh, chopped cilantro
  • chopped green onions
  • crushed tortilla chips

Begin by cooking the pasta shells as directed on the package. Drain and set aside to cool.

In a large skillet, brown ground beef over medium heat until fully cooked. Drain.

In the same skillet with the cooked, drained ground beef - add the tomato sauce, black beans, corn, and salsa. This will be the filling for the shells.

Next, make sure that the baking dish for the stuffed shells is prepared with non-stick cooking spray. Preheat the oven to 350 degrees F.

Fill the cooked, drained shells with the beef and vegetable mixture. Cover shells with any remaining filling mixture.

Top shells with shredded cheese, and bake for 20-25 minutes at 350 degrees F.

After removing the stuffed shells from the oven, top with your choice of toppings. (We used diced tomatoes, diced onions, fresh chopped cilantro, and sliced black olives.)

Hint: I found the shells much easier to fill by using 2 large table spoons and putting the shell into the skillet with the filling mixture as I filled each shell. I used one spoon to hold the shell and the other to fill it - worked so much easier than the last time I cooked shells! This recipe made 2 dishes for our family: one we cooked and ate for dinner tonight, the second we put in the freezer for a later date. This was a great alternative to taco night at our house. Enjoy!

This recipe is linked up at Little House on the Prairie Living's Old Fashioned Recipe Exchange. Go see what other great recipes are linked up!

Little House Living

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