Delicious Mexican Stuffed Shells

Ingredients

For the shells

• 24 jumbo pasta shells
• 450 g (1 lb) ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• 120 ml (½ cup) water
• 1 can (425 g / 15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups shredded Mexican-blend cheese, divided

For the sauce

• 2 cups salsa (medium or mild)
• 1 cup enchilada sauce

Toppings (optional)

• Sour cream
• Chopped cilantro
• Diced tomatoes
• Sliced green onions
• Jalapeño slices

Instructions

1. Preheat your oven to 190°C (375°F).
2. Cook the jumbo shells according to package directions until al dente. Drain and rinse with cool water.
3. In a large skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain excess fat.
4. Add garlic and cook for 30 seconds. Stir in taco seasoning and water. Simmer for 2–3 minutes.
5. Mix in black beans, corn, and 1 cup of the shredded cheese. Remove from heat.
6. In a bowl, combine the salsa and enchilada sauce.
7. Spread about 1 cup of the sauce mixture across the bottom of a 9×13-inch baking dish.
8. Fill each cooked shell with the beef mixture and place them in the baking dish.
9. Pour the remaining sauce over the stuffed shells and sprinkle with the remaining 1 cup cheese.
10. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
11. Let rest for 5 minutes before serving. Top with sour cream, cilantro, tomatoes, green onions, or jalapeños if desired.

Serving Suggestion

Serve with Mexican rice, refried beans, or a simple avocado salad for a complete meal.

Serves: 6–8 people
Prep Time: 20 minutes
Cook Time: 35 minutes