Stuffed Mexican Shells

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 (16 ounce) jar salsa
• 1 (8 ounce) can tomato sauce
• 1 cup corn kernel (frozen or canned)
• 1/2 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)

Recipe

• 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. drain off fat. stir in salsa, tomato sauce, corn and olives.
• 2 heat oven to 375 degrees fahrenheit. spray a 13"x9" baking dish with nonstick cooking spray.
• 3 stuff the shells with meat mixture, about 2 tablespoons per shell. place in a single layer in baking dish. sprinkle cheese over top.
• 4 bake 20 minutes or until meat mixture is hot and cheese is bubbly. serve with sour cream.
• 5 note: some of the pasta shells may break during cooking, so cook a few extra to be on the safe side.