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Southwest Beef Shells

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“This recipe was given to me years ago in a recipe swap by my Aunt Shirley. It won 2nd place in the 1995 Mississippi Beef Cook-Off. I use medium or hot picante sauce because we like ours a little hotter. You can also use less cheese and ground turkey and it's just as fabulous. It is an easy recipe and we have it with some great jalapeno cheese bread!”

Ingredients Nutrition


  1. Cook shells in 3 qts. boiling water for 12 minutes, stirring often. Drain. Rinse with cold water; drain well.
  2. Heat skillet over high heat. Add oil and brown beef until no longer pink. Remove from heat; pour off drippings.
  3. Add all other ingredients to the meat except picante sauce.
  4. Spread 1/4 cup picante sauce in bottom of 9x13 inch casserole.
  5. Stuff shells with a spoonful or so of meat mixture and place on sauce. Any extra meat mixture may be placed on top.
  6. Pour remaining picante sauce over shells. (May be frozen. Thaw completely before baking).
  7. Bake covered in a pre-heated 375 degree oven for 30 minutes or until hot in center.
  8. Serve shells with sprinkling of cheese and fresh cilantro.

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