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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My husband and I both love Mexican foodthe hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. Norma Jean Shaw of Stephens City, Virginia Ingredients:
24 uncooked jumbo pasta shells |
1 pound lean ground beef (90% lean) |
2 cups salsa |
1 can (8 ounces) tomato sauce |
1 cup frozen corn |
1/2 cup canned black beans, rinsed and drained |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
toppings: |
8 tablespoons reduced-fat sour cream |
8 tablespoons salsa |
1/4 cup sliced ripe olives |
1/4 cup sliced green onions |
Directions:
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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