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Mexican Stuffed Shells*




Source of Recipe


unknown


List of Ingredients




24 uncooked jumbo pasta shells
1 pound lean ground beef
2 cups salsa
1 8-oz can 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 or cheddar cheese
Toppings:
8 tablespoons reduced fat sour cream
8 tablespoons salsa
1/4 cup ripe olives
1/4 cup sliced green onions

Cook pasta shells according to package directions; drain. In a nonstick skillet, cook beef over medum heat until no longer pink; drain. Stir in salsa, tomato sauce, corn and beans. Spoon into pasta shells.

Place in a 13 in. x9-in x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with cheese. Cover and bake at 350 degrees for 25-30 minutes or until heated through. Top with sour cream, salsa, olives, and onions. Yields 8 servings.

Exchanges: 2 lean meat, 2 starch, 1 vegetable, 1 fat.



Recipe