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Mexican Stuffed Shells with Ground Beef


"Stuffed shells using beef, corn, and salsa. A great combination of Mexican and Italian."
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48 m servings 435 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Stuff shells with ground beef mixture; arrange in a single layer in the prepared baking dish. Sprinkle Cheddar cheese over stuffed shells.
  5. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 435 calories; 21.5 g fat; 40.2 g carbohydrates; 20.8 g protein; 62 mg cholesterol; 534 mg sodium. Full nutrition

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Read all reviews 5
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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 stu...

Loved this, just skipped the olives and sour cream and added white onions. The family loved it!

I doubled the recipe so we could have left overs for lunches! Delicious!

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.

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 hand...