My husband and I both love Mexican food—the hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. —Norma Jean Shaw of Stephens City, Virginia
Mexican Stuffed Shells
Mexican Stuffed Shells
Prep Time
15 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 24 uncooked jumbo pasta shells
- 1 pound lean ground beef (90% lean)
- 2 cups salsa
- 1 can tomato sauce
- 1 cup frozen corn
- 1/2 cup canned black beans, rinsed and drained
- 1 cup shredded reduced-fat Mexican cheese blend
- TOPPINGS:
- 8 tablespoons reduced-fat sour cream
- 8 tablespoons salsa
- 1/4 cup sliced ripe olives
- 1/4 cup sliced green onions
Directions
- Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells.
- Place in a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.
Nutrition Facts
3 each: 315 calories, 9g fat (4g saturated fat), 43mg cholesterol, 696mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
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