My husband and I both love Mexican food—the 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
- 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
- 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.
Originally published as Mexican Stuffed Shells in Light & Tasty June/July 2002, p29
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