Mexican Stuffed Shells

• 24 whole Jumbo Pasta Shells
• 1 pound Ground Beef
• 2 cups Salsa
• 8 ounces, weight Tomato Sauce
• 1 cup Frozen Corn
• 1/2 cups Yellow Onion, Diced
• 1/2 cups Black Beans, Drained And Rinsed
• 1 cup Mexican Cheese Blend

1. Cook the pasta shells as directed on the package.
2. Drain in a colander and run cool water on them to cool, making them easier to handle when its time to fill them.
3. While the pasta is cooking, brown the ground beef and drain.
4. Add the salsa, tomato sauce, frozen corn, onions, and black beans.
5. Mix well.
6. Fill the shells with the beef mixture, and arrange in a baking dish.
7. Sprinkle cheese over the top of the shells.
8. Cover with aluminum foil and bake for 30 minutes at 350 degrees F.
9. Serve with any desired toppings.
10. My favorites are salsa, sour cream, and fresh tomatoes.

pasta shells, ground beef, salsa, tomato sauce, yellow onion, black beans, mexican cheese

Taken from tastykitchen.com/recipes/main-courses/mexican-stuffed-shells/ (may not work)