Wednesday, October 21, 2009

Mexican Stuffed Shells

24 jumbo pasta shells
1 pound ground beef
2 cups salsa
1 (8oz) can tomato sauce
1/2 yellow onion, diced
1 cup frozen corn
1/2 cup black beans (drained and rinsed)
1 cup mexican cheese blend
Optional Toppings:  black olives, salsa, green onions, sour cream, fresh tomatoes

Cook the pasta shells as directed on package. Drain in a colander and run cool water on them to cool, making them easier for handling, when it's time to fill them.
While your pasta is cooking, brown your ground beef and drain.  Add the 2 cups of salsa, tomato sauce, frozen corn, and black beans, and mix well.
Fill the shells with the beef mixture, and arrange in a baking dish.
Sprinkle cheese over the top of the shells.
Cover with aluminum foil and bake for 30 minutes at 350 degrees F.
Serve with any desired toppings:  my favorites are salsa, sour cream, and fresh tomatoes.

My review:  My mom made these once a couple years ago, and I was hooked on them.  They are delicious! I think they also make a fun appetizer for parties.