Chef Becky’s Stuffed Mexican Shells

03 May Chef Becky’s Stuffed Mexican Shells

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Jumbo pasta shells filled with Mexican seasoned beef, cheese, corn, salsa, and olives. A client favorite!

Stuffed Mexican Shells

  • 12 ounces jumbo pasta shells
  • 1 pound lean ground beef
  • 2 cups salsa
  • 12 ounces tomato sauce
  • 1 ½ cups corn, frozen
  • ¾ cups sliced olives, drained
  • 7 ounces diced green chilies
  • 1 teaspoon kosher salt
  • 1 cup Mexican cheese blend (for the filling)
  • 1 cup Mexican cheese blend (to sprinkle on top)
  1. In a large stock pot, bring 3 quarts of water to a boil. Add 1 tablespoon salt, and then the shells. Stir and return to a boil. Boil for 10 minutes, stirring occasionally. When time is up, drain the shells and rinse with cold water.
    In a wide skillet, cook the ground beef. Break it up with the back of a spoon. Add the corn, sliced olives, salt, salsa, tomato sauce, green chilies, and 1 cup of the cheese. Stir well.
  2. Fill shells with 3 tablespoons of filling each. Once all of the shells have been filled, arrange them nicely in a baking dish that has been sprayed with non-stick spray. Top with remaining cheese.
  3. Bake uncovered at 375 degrees for 30 minutes.