Fiesta Stuffed Shells


16 oz Pastene Italian Jumbo Shells
salt for the pasta water
1 Tbsp Pastene Extra Virgin Olive Oil
1 small onion, diced
1 lb ground beef
1 10 oz can Pastene Diced Tomatoes with Green Chilies
1 15 oz can Pastene Black Beans, drained and rinsed
1 ½ cups corn, fresh or frozen
¾ cup sour cream
3 cups Mexican cheese blend, divided
cooking spray
1 cups salsa
1 10 oz can enchilada sauce
green onions, chopped as garnish
cilantro, chopped as garnish


  • Bring a large pot of salted water to a boil and cook shells until al dente. Drain well, and separate on a parchment lined baking sheet to prevent sticking and set aside.
  • Preheat oven to 350° F
  • In a large skillet on medium heat, cook the olive oil and onions for 2 to 3 minutes. Add beef and brown until beef is no longer pink and onions are translucent. 
  • Add the diced tomatoes, black beans, corn, sour cream and 2 1/2 cup cheese and stir until cheese is melted and it is all blended together.
  • Prep two 9″ x 13″ pans by coating with cooking spray and spreading 1 cup of salsa in the bottom of each. 
  • Stuff each shell with about a heaping spoonful of the beef mixture and place the prepared pans, repeat until mixture is gone.
  • Sprinkle the remaining cheese and drizzle tops of each shell with enchilada sauce.
  • Cover with tin foil and bake for about 30 minutes or until cheese is melted.
  • Garnish with green onions and cilantro and serve.
  • The recipe can easily be cut in half for a smaller number of servings.

Product Used

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