Rating: 4.5 stars 4.3
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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



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


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

  • 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.

Nutrition Facts

435 calories; protein 20.8g; carbohydrates 40.2g; fat 21.5g; cholesterol 62.3mg; sodium 533.5mg. Full Nutrition