Chili Cheese Stuffed Shells Recipe
Chili Cheese Stuffed Shells are made with canned chili, ground beef, and lots of veggies. A quick, easy, weeknight meal that is ready in less than 30 minutes!
Servings: 8 servings
Calories: 522kcal
Ingredients
- 1 pound lean ground beef
- 1 ½ cups frozen peppers and onions
- 15 ounce black beans, rinsed and drained
- 15.5 ounces chili beans, not drained
- 10 ounce can tomatoes with green chiles
- 15 ounces tomato sauce
- 1 packet chili seasoning
- 2 cups shredded cheddar cheese
- 12 ounce box jumbo pasta shells
- jalapenos and scallions for topping optional
Instructions
- Preheat your oven to 350°.
- In a large skillet over medium heat, add the ground beef, peppers, and onions. Cook until the meat is browned. Drain any excess grease.
- Add black beans, chili beans, tomatoes with green chilies, tomato sauce, and chili seasoning to the meat mixture. Stir and bring to a simmer. Let cook and thicken while you cook the pasta shells.
- Boil the pasta according to package directions and drain.
- Place the cooked shells in two rows in a 9x13 baking dish. Carefully spoon the chili mixture into each shell.
- Top the shells with shredded cheddar cheese. Garnish with jalapeno slices if preferred.
- Bake for 20 minutes. Before serving, top with chopped scallions (optional). Add your favorite chili toppings - sliced avocado and sour cream are both great options!
Notes
Leftovers should be stored in the refrigerator in an airtight container and will last up to 5 days.
Leftovers can be heated in the microwave, oven, and air fryer.
Nutrition
Calories: 522kcal | Carbohydrates: 65g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 900mg | Potassium: 1070mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2879IU | Vitamin C: 13mg | Calcium: 275mg | Iron: 5mg