Stuffed Mexican Shells

• 1 lb ground beef
• 1 (16 ounce) jar salsa
• 1 (8 ounce) can tomato sauce
• 1 cup corn kernel (frozen or canned)
• 12 cup sliced black olives
• 12 ounces jumbo pasta shells, cooked as directed on package, drained and cooled (you need 28 shells, see note)
• 4 ounces cheddar cheese (1 cup) or 4 ounces monterey jack cheese, shredded (1 cup)
• 1 cup sour cream (8-ounce container)

1. Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks with a wooden spoon, 4 minutes or until no longer pink.
2. Drain off fat.
3. Stir in salsa, tomato sauce, corn and olives.
4. Heat oven to 375 degrees Fahrenheit.
5. Spray a 13"x9" baking dish with nonstick cooking spray.
6. Stuff the shells with meat mixture, about 2 tablespoons per shell.
7. Place in a single layer in baking dish.
8. Sprinkle cheese over top.
9. Bake 20 minutes or until meat mixture is hot and cheese is bubbly.
10. Serve with sour cream.
11. NOTE: Some of the pasta shells may break during cooking, so cook a few extra to be on the safe side.

ground beef, salsa, tomato sauce, corn kernel, black olives, pasta shells, cheddar cheese, sour cream

Taken from www.food.com/recipe/stuffed-mexican-shells-159922 (may not work)