Stuffed Mexican Shells

Name: Stuffed Mexican Shells
Ingredients: 1 lb ground beef; 1 (16 ounce) jar salsa; 1 (8 ounce) can tomato sauce; 1 cup corn kernel (frozen or canned); 12 cup sliced black olives; 12 ounces jumbo pasta shells, cooked as directed on package, drained and cooled (you need 28 shells, see note); 4 ounces cheddar cheese (1 cup) or 4 ounces monterey jack cheese, shredded (1 cup); 1 cup sour cream (8-ounce container)

8 ingredients

1 steps

Ingredients

1 lb ground beef
1 (16 ounce) jar salsa
1 (8 ounce) can tomato sauce
1 cup corn kernel (frozen or canned)
12 cup sliced black olives
12 ounces jumbo pasta shells, cooked as directed on package, drained and cooled (you need 28 shells, see note)
4 ounces cheddar cheese (1 cup) or 4 ounces monterey jack cheese, shredded (1 cup)
1 cup sour cream (8-ounce container)

Directions

1

["Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks with a wooden spoon, 4 minutes or until no longer pink.", "Drain off fat.", "Stir in salsa, tomato sauce, corn and olives.", "Heat oven to 375 degrees Fahrenheit.", "Spray a 13\"x9\"" baking dish with nonstick cooking spray.""