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Total Time:
Prep Time: 15 min
Cook Time: 25 min

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Ingredients

For 8 Servings

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24 uncooked jumbo pasta shells
1 lb lean ground beef (90% lean)
2 cups salsa
1 can (8 oz) tomato sauce
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 oz) shredded reduced-fat mexican cheese blend
toppings:
8 tbsp reduced-fat sour cream
8 tbsp salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions

Directions

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1 Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells.
2 Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.

Directions

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1. Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells.

2. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.

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