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
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients 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
value
211
calories per serving
15 g Fat13 g Protein5 g Carbs2 g FiberOther
Current Totals
- Fat15g
- Protein13g
- Carbs5g
- Fiber2g
MacroNutrients
- Carbs5g
- Protein13g
- Fiber2g
Fats
- Fat15g
Vitamins & Minerals
- Calcium41mg
- Iron2mg
- Vitamin A14mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B919mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium21mg
- Manganese< 1mg
- Phosphorus131mg
- Selenium7mcg
- Zinc3mg
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
Recipe By Taste Of Home