Delicious Mexican Stuffed Shells

These Mexican Stuffed Shells are a delightful fusion of Italian and Mexican cuisines, combining the comforting flavors of cheesy stuffed shells with zesty Mexican-inspired ingredients. Each pasta shell is filled with a savory mixture of seasoned ground beef, black beans, corn, and gooey melted cheese, then topped with tangy enchilada sauce and even more cheese. This crowd-pleasing dish is perfect for family dinners, potlucks, or any occasion when you’re craving a hearty and satisfying meal with a south-of-the-border twist.


  • 1 box (12 ounces) jumbo pasta shells
  • 1 pound lean ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 cup shredded Mexican blend cheese, divided
  • 1 can (10 ounces) red enchilada sauce
  • Fresh cilantro, chopped (for garnish)
  • Sour cream, for serving (optional)


  1. Preheat and Cook Pasta:
  • Preheat your oven to 350°F (175°C).
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  1. Prepare the Filling:
  • In a large skillet, cook the ground beef over medium heat until browned and no longer pink, breaking it apart with a spoon as it cooks.
  • Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
  • Stir in the taco seasoning, black beans, and corn, and cook for an additional 2-3 minutes until heated through. Remove from heat.
  1. Stuff the Shells:
  • In a large mixing bowl, combine the cooked beef mixture with 3/4 cup of shredded cheese. Mix until well combined.
  • Spoon the beef and cheese mixture into each cooked pasta shell, filling them generously.
  1. Assemble and Bake:
  • Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
  • Arrange the stuffed shells in the baking dish in a single layer.
  • Pour the remaining enchilada sauce over the top of the shells, ensuring they are evenly coated.
  • Sprinkle the remaining shredded cheese over the shells.
  1. Bake and Serve:
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown.
  • Garnish with chopped fresh cilantro before serving. Serve with sour cream on the side, if desired.


  • Feel free to customize the filling by adding diced bell peppers, jalapeños, or green chilies for extra flavor and heat.
  • Make this dish vegetarian by substituting the ground beef with plant-based crumbles or additional beans.
  • These stuffed shells can be assembled ahead of time and refrigerated until ready to bake, making them perfect for meal prep or entertaining.

These Mexican Stuffed Shells are a delightful twist on classic Italian stuffed pasta, featuring a savory filling of seasoned ground beef, black beans, and corn, all nestled inside jumbo pasta shells and smothered in tangy enchilada sauce and melted cheese. This flavorful and satisfying dish is sure to please the whole family, making it a perfect choice for busy weeknights or casual gatherings with friends.

Nutritional Information:
(Serving Size: 2 stuffed shells, without garnishes)

  • Calories: 380 kcal
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 760mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 7g
  • Sugars: 5g
  • Protein: 22g

(Note: Nutritional information may vary depending on specific ingredients and serving size.)

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