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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
24 uncooked jumbo pasta shells |
1 lb lean ground beef |
2 cups salsa |
1 (8 ounce) can tomato sauce |
1 cup frozen corn |
1/2 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 |
1/4 cup sliced ripe olives |
1/4 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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