Taco Stuffed Shells Serves 6-8


2 tbsp vegetable oil

1 large Vidalia onion, diced

2 large red bell pepper, chopped

2 lb lean ground beef

2 package Taco seasoning

2 15 oz can of black beans, rinsed and drained

4 cups of shredded Mexican cheese

3 cup frozen corn, thawed

½ cup green onion diced

1 box jumbo pasta shells, cooked according to package directions

Sliced green onion for garnish, optional


Preheat oven to 350º


Spray (2)13 x 9 baking dishes with cooking spray.


In a large skillet over medium high heat, heat the oil and add the onion and pepper; cook until the pepper is tender.


Add the beef and taco seasoning and cook until the beef is no longer pink, breaking it up as it cooks.


Remove from the heat and add the beans, 2 cups of cheese, corn and green onions.


Fill each pasta shell with the beef mixture and place in the prepared casserole dish. 1 layer per casserole.


Sprinkle with the remaining cheese, cover and bake for 15 minutes.


Uncover and bake until golden brown, about another 5 minutes.


Garnish and serve.






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