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Mexican Stuffed Shells
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |