Mexican Stuffed Shells Recipe

Recipe By Taste Of Home

My husband and I both love Mexican food the hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. Norma Jean Shaw of Stephens City, Virginia.

4.3
22 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Mexican Stuffed Shells
plan
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ingredients serve

Ingredients for Mexican Stuffed Shells Recipe

  • 3 Uncooked jumbo pasta shells
  • 0.13 pound Lean Ground Beef
  • 1/4 cup Salsa
  • 0.13 can Tomato Sauce
  • 0.13 cup Frozen Corn
  • 0.06 cup Canned black beans, rinsed and drained
  • 0.13 cup Shredded reduced fat mexican cheese blend
  • As required Toppings
  • 1 tablespoon Reduced fat sour cream
  • 1 tablespoon Salsa
  • 0.03 cup Sliced ripe olives
  • 0.03 cup Sliced Green Onions
Nutrition
value
211
calories per serving
15 g Fat13 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    13g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    13g
  • Fiber
    2g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    2mg
  • Vitamin A
    14mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    131mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home