Ingredients

• 24 uncooked jumbo pasta shells (about one 12 oz box)
• 1 pound lean ground beef
• 1 (16 ounce) jar salsa
• 1 (8 ounce) can tomato sauce
• 1 cup frozen corn
• ½ cup canned black beans, rinsed and drained
• 1 cup shredded reduced-fat Mexican cheese or cheddar cheese

Toppings:

• 8 tablespoons reduced-fat sour cream
• 8 tablespoons salsa
• ¼ cup sliced black olives
• ¼ cup sliced green onions

Directions:

1. Preheat the oven to 350°F.
2. Cook pasta shells according to package directions; drain.
3. Meanwhile, in a nonstick skillet, cook beef over medium heat until no longer pink; drain.
4. Stir in salsa, tomato sauce, corn, and beans.
5. Spoon beef mixture into pasta shells and place in a 13×9 baking dish coated with nonstick cooking spray.
6. Sprinkle with cheese. Cover and bake for 25-30 minutes or until heated through. Top with sour cream, salsa,, olives, and onions.

Original recipe page

Author: H Walker Jones, Esq

A professional programmer with a sordid past involving sysadmin, tech support, and cooking. View all posts by H Walker Jones, Esq