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Mexican Stuffed Shells

TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD: 8 servings.
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

Ingredients

  • 24 uncooked jumbo pasta shells
  • 1 pound lean ground beef (90% lean)
  • 2 cups salsa
  • 1 can tomato sauce
  • 1 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1 cup 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 13x9-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.

Nutrition Facts

3 each: 315 calories, 9g fat (4g saturated fat), 43mg cholesterol, 696mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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