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Skinny Mexican Stuffed Shells Recipe

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As a busy mom of 4 at home, we are always looking for quick, healthy & delicious meals and this Skinny Mexican Stuffed Shells Recipe is my kids favorite.

So, when I came across a Skinny Mexican Stuffed Shell recipe, I was absolutely delighted. 

My kids LOVE pasta and cheese and new food is always an adventure. 

 

 

TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel Skinny-Mexican-Stuffed-Shells-Recipe Skinny Mexican Stuffed Shells Recipe Food Main Dish TOTS Family  recipe quick recipe pasta mom meal plan cooking cook casserole

 

TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel 2014-04-21-16.28.21-300x202 Skinny Mexican Stuffed Shells Recipe Food Main Dish TOTS Family  recipe quick recipe pasta mom meal plan cooking cook casserole

Ingredients

  1. 12 oz box jumbo pasta shells
  2. 1 — 15 oz can black beans, drained + rinsed
  3. 1 — 15 oz can yellow corn, drained + rinsed
  4. 4 oz ⅓ less-fat cream cheese
  5. 2.25 oz can sliced black olives, drained
  6. ½ onion, diced
  7. 1 green bell pepper, diced
  8. 2 cups tomato salsa
  9. ½ Tbsp extra virgin olive oil
  10. 1 cup reduced-fat, shredded Mexican cheese
  11. 2 ½ Tbsp reduced-sodium taco seasoning
  12. ¼ cup water

Optional Toppings*

  1. tomato salsa
  2. reduced-fat sour cream
  3. avocado
  4. *Optional ingredients are not included in nutritional calculations.

Instructions

 Preheat oven to 350 degrees
  1.  Bring water to a boil in a stock pot. Add jumbo shells and cook according to package instructions. Drain pasta and set aside.
  2. While pasta is boiling, in a large skillet over medium heat, add ½ Tbsp extra virgin olive oil, diced onion, and green pepper. Brown for 2-3 minutes until peppers and onions have softened.
  3. Next, add black beans, corn, black olives, taco seasoning, and water to onion and peppers
  4. Stir and cook for 1-2 minutes.
  5. Next, add cream cheese to black bean and corn mixture, stir occasionally for 3-4 minutes until cream cheese has melted and is mixed well with black bean and corn mixture
  6. In a 9×13 casserole dish or similar size, pour 2 cups salsa in bottom of dish to completely cover.
  7. Using a spoon, fill each cooked pasta shell with about 1 Tbsp of black bean and corn filling. Place filled shells in casserole dish, filled side facing up. 
  8. Sprinkle shells with Mexican cheese
  9.  Bake shells uncovered for 15-20 minutes until cheese has melted and salsa is bubbling.
  10.  Optional serving suggestions: serve with additional tomato salsa,reduced-fat sour cream, fresh avocado.

 

Skinny Mexican Stuffed Shells Recipe

TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel 2014-04-21-17.45.51_edited-2-300x250 Skinny Mexican Stuffed Shells Recipe Food Main Dish TOTS Family  recipe quick recipe pasta mom meal plan cooking cook casserole
Skinny Mexican Stuffed Shells
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel 2014-04-21-17.45.51_edited-2-300x250 Skinny Mexican Stuffed Shells Recipe Food Main Dish TOTS Family  recipe quick recipe pasta mom meal plan cooking cook casserole
Serves 6
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 12 oz box jumbo pasta shells
  2. 1 — 15 oz can black beans, drained + rinsed
  3. 1 — 15 oz can yellow corn, drained + rinsed
  4. 4 oz ⅓ less-fat cream cheese
  5. 2.25 oz can sliced black olives, drained
  6. ½ onion, diced
  7. 1 green bell pepper, diced
  8. 2 cups tomato salsa
  9. ½ Tbsp extra virgin olive oil
  10. 1 cup reduced-fat, shredded Mexican cheese
  11. 2 ½ Tbsp reduced-sodium taco seasoning
  12. ¼ cup water
Optional Toppings*
  1. tomato salsa
  2. reduced-fat sour cream
  3. avocado
  4. *Optional ingredients are not included in nutritional calculations.
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Bring water to a boil in a stock pot. Add jumbo shells and cook according to package instructions. Drain pasta and set aside.
  3. 3. While pasta is boiling, in a large skillet over medium heat, add ½ Tbsp extra virgin olive oil, diced onion, and green pepper. Brown for 2-3 minutes until peppers and onions have softened.
  4. 4. Next, add black beans, corn, black olives, taco seasoning, and water to onion and peppers.
  5. 5. Stir and cook for 1-2 minutes.
  6. 6. Next, add cream cheese to black bean and corn mixture, stir occasionally for 3-4 minutes until cream cheese has melted and is mixed well with black bean and corn mixture.
  7. 7. In a 9x13 casserole dish or similar size, pour 2 cups salsa in bottom of dish to completely cover.
  8. 8. Using a spoon, fill each cooked pasta shell with about 1 Tbsp of black bean and corn filling. Place filled shells in casserole dish, filled side facing up.
  9. 9. Sprinkle shells with Mexican cheese.
  10. 10. Bake shells uncovered for 15-20 minutes until cheese has melted and salsa is bubbling.
  11. 11. Optional serving suggestions: serve with additional tomato salsa,reduced-fat sour cream, fresh avocado.
Nutrition Information
  1. Per Serving: (3 shells)
  2. Calories: 250
  3. Fat: 6g
  4. Carbohydrates: 36g
  5. Fiber: 4g
  6. Protein: 11g
  7. Sugars: 7g
  8. Sodium: 877mg
  9. Vitamin A: 3%
  10. Vitamin C: 3%
  11. Calcium: 2%
  12. Iron: 4%
  13. WWP+: 6 points
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel http://totsfamily.com/
TOTS Family, Parenting, Kids, Food, Crafts, DIY and Travel 2014-04-21-17.44.41-300x173 Skinny Mexican Stuffed Shells Recipe Food Main Dish TOTS Family  recipe quick recipe pasta mom meal plan cooking cook casserole

This was SUCH a great meal !!

Next time, I’m going to double the recipe because everyone liked it so much that we needed more ! 

I hope you will try it and let me know how you like it !!

Our Readers loved these recipes; Mexican Black Bean Chili, How to Make your Own Taco SeasoningCorn Tortilla Breakfast Strata Recipe and Quick and Easy Tortilla Soup Recipe.

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One Response

  1. Jennie

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