Monday, November 3, 2008

Mexican Stuffed Shells

24 uncooked jumbo pasta shells
1 lb. ground beef
2 c. salsa
1 (8oz.) can tomato sauce
1 c. corn
½ c. black beans, rinsed & drained
1 c. Mexican cheese blend or cheddar, shredded
Sour cream
Olives, sliced
Green onions, sliced

Cook pasta shells according to package directions; drain. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in salsa, tomato sauce, corn and beans. Spoon mixture into pasta shells. Place shells in a 9”x13” baking dish coated with nonstick cooking spray. Sprinkle with cheese. Cover and bake at 350º F for 25 to 30 minutes or until heated through. Top with sour cream, salsa, olives, and onions. Yields 8 servings.

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