Stuffed shells using beef, corn, and salsa. A great combination of Mexican and Italian.

Shay
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.

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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 tender yet firm to the bite, 8 to 10 minutes. Drain.

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir salsa, tomato sauce, corn, and olives into ground beef.

  • Stuff shells with ground beef mixture; arrange in a single layer in the prepared baking dish. Sprinkle Cheddar cheese over stuffed shells.

  • Bake in the preheated oven until cheese is melted, about 20 minutes. Serve shells with sour cream.

Cook's Note:

Substitute Monterey Jack for the Cheddar cheese, if desired.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

435.4 calories; 20.8 g protein; 40.2 g carbohydrates; 62.3 mg cholesterol; 533.5 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2016
I made this tonight and my boyfriend loved it! I did however make some small additions. I used leftover taco meat that I had added black beans to and also added some cooked white rice to the stuffing mixture to make it go a little further. It made two pans full! Other than the additions, I made it as is using canned corn and Mexican blend shredded cheese and it turned out great. I also skipped the olives for taste preference. I will be making this again soon. It's a great recipe if you're looking for something new to try with ground beef. Read More
(2)

Most helpful critical review

Rating: 2 stars
06/15/2016
I made this for my kids and couldn't get past the texture of the noodles after baking them my kids ate the filling and left the rest. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/28/2016
I made this tonight and my boyfriend loved it! I did however make some small additions. I used leftover taco meat that I had added black beans to and also added some cooked white rice to the stuffing mixture to make it go a little further. It made two pans full! Other than the additions, I made it as is using canned corn and Mexican blend shredded cheese and it turned out great. I also skipped the olives for taste preference. I will be making this again soon. It's a great recipe if you're looking for something new to try with ground beef. Read More
(2)
Rating: 5 stars
12/28/2016
I made this tonight and my boyfriend loved it! I did however make some small additions. I used leftover taco meat that I had added black beans to and also added some cooked white rice to the stuffing mixture to make it go a little further. It made two pans full! Other than the additions, I made it as is using canned corn and Mexican blend shredded cheese and it turned out great. I also skipped the olives for taste preference. I will be making this again soon. It's a great recipe if you're looking for something new to try with ground beef. Read More
(2)
Rating: 5 stars
05/17/2018
It turned out really well. I didn't have the large shells but the small ones so it made more like a casserole than stuffed shells. The only thing I changed was I added about 1/4 cup of chopped onions to the ground beef while it was browning and then we salt and peppered to our own taste at the table. Read More
(1)
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Rating: 4 stars
04/10/2016
Made as written except that I did not garnish with sour cream due to personal preference. These turned out really good. Technically we could have just picked them up and eaten them with our hands which makes me think they would be a great finger food for parties and things of that nature. The shell stayed pretty firm and had a nice snap to it. These were easy to make and easy to stuff which is a plus in my book! Read More
Rating: 2 stars
06/15/2016
I made this for my kids and couldn't get past the texture of the noodles after baking them my kids ate the filling and left the rest. Read More
Rating: 4 stars
10/26/2016
I doubled the recipe so we could have left overs for lunches! Delicious! Read More
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Rating: 5 stars
12/05/2017
Loved this just skipped the olives and sour cream and added white onions. The family loved it! Read More
Rating: 4 stars
03/30/2018
A few minor changes instead of corn and black olives I substituted black beans and green chilies and added some taco seasoning to the meat. Read More
Rating: 5 stars
05/20/2020
We were on a lunch for dinner tonight. I found this recipe and we had every thing needed in the pantry. I used a thick n chunky style salsa and added 3 tbsps taco seasoning for extra flavor. We aren’t fans of corn in recipes so I left that out. Black beans or pintos would be a great addition. Even a dollop of refried beans in the bottom of the shell. This will be on our menu in the future. Read More