Mexican Shells Casserole
Indulge in the bold flavors of this hearty and comforting Mexican Shells Casserole, a perfect fusion of Tex-Mex spices and creamy pasta goodness. This easy-to-make recipe features tender medium pasta shells coated in a rich mixture of seasoned ground beef, black beans, diced tomatoes with green chilies, sweet corn, and sharp cheddar cheese. Enhanced with a touch of sour cream for extra creaminess, this one-dish dinner comes together in under an hour, making it a go-to choice for busy weeknights. Finished with a golden, bubbly layer of melted cheese and optional cilantro garnish, this casserole is guaranteed to be a crowd-pleaser. Ideal for families, gatherings, or meal prep, this savory, oven-baked sensation is as satisfying as it is simple. Serve it warm, and bring a taste of Mexico to your dinner table tonight!
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Recipe Information
Ingredients
- 12 oz medium pasta shells
- 1 lb ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 packet taco seasoning mix
- 14.5 oz diced tomatoes with green chilies
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 tbsp olive oil
- 2 tbsp fresh cilantro, chopped (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta shells according to the package instructions, until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and red bell pepper, and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 more minute, until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain any excess grease.
Stir in the taco seasoning mix, diced tomatoes with green chilies, black beans, frozen corn, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked pasta shells, meat and vegetable mixture, 1 cup of shredded cheddar cheese, and the sour cream. Mix thoroughly until everything is evenly coated.
Grease a 9x13-inch baking dish with nonstick spray or olive oil. Transfer the mixture from the bowl into the baking dish, spreading it out evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro if desired. Serve warm and enjoy your Mexican Shells Casserole!
Nutrition Facts
Calories |
4381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.3 g | 286% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 4961 mg | 216% | |
| Total Carbohydrate | 408.7 g | 149% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 53.0 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2308 mg | 178% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3918 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
