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Mexican Stuffed Shells

24 uncooked jumbo pasta shells
1 pound lean ground beef
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

Cook pasta shells according to package directions; drain. In a large

Printed from tasteofhome.com Nov 19, 2008

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Mexican Stuffed Shells cont.

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. 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.