Jumbo pasta shells stuffed with a rich, spicy blend of cooked ground beef, cream cheese, chili powder, black beans, and Mexi-corn are baked with salsa, cheese, and sour cream. Add green onions as a garnish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes.

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  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Fill pasta shells with ground beef mixture and arrange in a 9x13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.

  • Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.

Cook's Note:

Mexican-style chip dip can be used in place of sour cream.

Nutrition Facts

724.9 calories; protein 38g 76% DV; carbohydrates 47.5g 15% DV; fat 42.7g 66% DV; cholesterol 134.4mg 45% DV; sodium 1731.2mg 69% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2016
My husband ate almost the entire thing by himself. I didn't have chili powder black beans or salsa on hand so I subbed taco sauce for the salsa and omitted the beans and chili powder and it still tasted amazing! Read More
(36)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2016
My husband ate almost the entire thing by himself. I didn't have chili powder black beans or salsa on hand so I subbed taco sauce for the salsa and omitted the beans and chili powder and it still tasted amazing! Read More
(36)
Rating: 5 stars
02/17/2015
This was absolutely amazing!!!! Read More
(2)
Rating: 5 stars
04/01/2015
This was really good! We love tacos and burritos but this was a nice change of pace while still satisfying that craving! I used all cheddar cheese since that's all I had. Read More
(1)
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Rating: 4 stars
06/23/2016
Could use just a little more salsa Read More
Rating: 4 stars
09/24/2016
Very tasty. Next time I will cut back the salt; there is plenty in the taco seasoning so another teaspoon isn't necessary. I haven't seen the 3 oz package of cream cheese in years so I just used half of an 8 oz block. I put some salsa on the bottom to keep the shells from sticking. I think using an entire 16 oz jar instead of just half of it would work out just fine and help keep the shells covered so they don't get overly crispy. Read More
Rating: 5 stars
02/25/2018
My entire family loves these Read More
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Rating: 5 stars
05/22/2015
I used noodles instead of stuffing shells and it turned out great! Read More
Rating: 5 stars
12/11/2016
This is a favorite Taco Tuesday dish in my house. I've made it quite a few times. Read More
Rating: 5 stars
06/11/2019
My family loved it. Only thing I changed was not adding salt and chili powder. I did put salsa on bottom of pan shells were nice and soft. Thank you for a great dish! Read More