Mexican Stuffed Shells

Name: Mexican Stuffed Shells
Ingredients: 24 uncooked jumbo pasta shells; 1 lb lean ground beef; 2 cups salsa; 1 (8 ounce) can tomato sauce; 1 cup frozen corn; 12 cup canned black beans, rinsed and drained; 1 cup shredded Mexican blend cheese or 1 cup cheddar cheese (4 ounces); 8 tablespoons sour cream; 8 tablespoons salsa; 14 cup sliced ripe olives; 14 cup sliced green onion

11 ingredients

9 steps

Ingredients

24 uncooked jumbo pasta shells
1 lb lean ground beef
2 cups salsa
1 (8 ounce) can tomato sauce
1 cup frozen corn
12 cup canned black beans, rinsed and drained
1 cup shredded Mexican blend cheese or 1 cup cheddar cheese (4 ounces)
8 tablespoons sour cream
8 tablespoons salsa
14 cup sliced ripe olives
14 cup sliced green onion

Directions

1

Cook pasta shells according to package directions, drain.
2

In a nonstick skillet, cook beef over medium heat until no longer pink, drain.
3

Stir in the salsa, tomato sauce, corn and beans.
4

Spoon into pasta shells.
5

Place in a 13x9x2 in.
6

baking dish coated with nonstick cooking spray.
7

Sprinkle with cheese.
8

Cover and bake at 350 for 25-30 minutes or until heated through.
9

Top with sour cream, salsa, olives and onions.

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