Mexican Stuffed Shells

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,734.1
  • Total Fat: 133.6 g
  • Cholesterol: 466.0 mg
  • Sodium: 2,952.7 mg
  • Total Carbs: 225.0 g
  • Dietary Fiber: 42.5 g
  • Protein: 158.4 g

View full nutritional breakdown of Mexican Stuffed Shells calories by ingredient


Optional Toppings: Sliced olives, Sour Cream, salsa Optional Toppings: Sliced olives, Sour Cream, salsa
Number of Servings: 1


    50 gram(s) Barilla Jumbo Shell Pasta (by TERRIFARWELL)
    16 oz Ground beef, lean
    8 serving sweet yellow onion, raw (1 medium onion) (by COUNTRYCITYMIX)
    74 gram(s) bell pepper, red, sweet, raw
    2 serving Walmart Chopped Green Chilie (2 TBSP) (by THEDCG83)
    2 tsp Old El Paso Taco Seasoning
    4 grams Cream Cheese, Fat Free
    1 cup Beans, black
    10 oz El Pato Enchilada Sauce (Red Chile Sauce) (by GRTMOMX3)
    1 cup Kraft 2% Shredded Cheddar Cheese
    .5 cup Colby and Monterey Jack Cheese shredded
    3 tbsp Cilantro, dried


Preheat oven 350-
Boil pasta shells according to package, drain and set aside.

Meanwhile cook ground beef and onions over medium-high heat in large frying pan. Drain excess grease and then stir in green chilies, taco seasoning, cream cheese and 1/2 cup shredded cheddar cheese.
Allow the cheese to melt, gently stir in the black beans. Place half of the enchilada sauce in the bottom of a 9x13 inch pan.
Then fill each shell with 1-2 tablespoons of meat. Place the shell in the pan and then pour remaining sauce over the top of the shells. Top with cheese. Bake for 15 minutes with foil. or until cheese is hot and bubbly. Top with fresh cilantro and desired toppings.

Serving Size: 12- 1-one cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user MEMA0915.

TAGS:  Beef/Pork |