Introduction
Imagine jumbo pasta shells filled with seasoned ground beef, beans, and gooey cheese, all topped with enchilada sauce and baked until bubbling. These Mexican stuffed shells bring together the best of Italian pasta and Mexican flavors in one unforgettable dish. Perfect for family dinners or gatherings, this recipe will satisfy any craving for something rich, comforting, and spicy.
Ingredients
For the Shell Filling
- 20-25 jumbo pasta shells – cooked according to package instructions
- 1 lb ground beef – preferably lean
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 packet taco seasoning – or homemade taco seasoning
- 1 can (15 oz) black beans – rinsed and drained
- 1 cup corn kernels – fresh, canned, or frozen
- 1 cup shredded cheese – Mexican blend, cheddar, or pepper jack
For the Sauce
- 1 can (10 oz) enchilada sauce – red or green
- 1 cup salsa – for added texture and flavor
- 1/2 cup sour cream – adds creaminess to the sauce
- Salt and pepper to taste
Toppings (Optional)
- 1/2 cup shredded cheese – to sprinkle on top before baking
- Sliced green onions – for garnish
- Fresh cilantro – chopped, for garnish
- Sliced jalapeños – for extra heat
- Sour cream or guacamole – to serve on the side
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