Mexican Stuffed Shells Recipe

"This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa."


  • Adjust
  • US
  • Metric
  • 36 jumbo pasta shells
  • 1 pound lean ground beef
  • 1 cup water
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 cup shredded Cheddar cheese
  • 1 (4 ounce) can chopped green chiles
  • 1 (8 ounce) can tomato sauce
  • 3/4 cup picante sauce
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
    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. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
    4. Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
    5. Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9×13-inch baking dish.
    6. Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
    7. Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.


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

    Nutrition Facts

    Per Serving: 657 calories;22.2 g fat;75.8 g carbohydrates;36.6 g protein;86 mg cholesterol;1712 mg sodium.Full nutrition
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