Ole'!

Recipe: Mexican Stuffed Shells
Source: Renea Hubbell

"These are great to make in advance and as with most pasta dishes, it tastes better the next day."

24 jumbo pasta shells

1 lb lean ground been

2 C salsa

1 8oz can tomato sauce

1 C frozen corn (thawed)

1 can black beans, drained and rinsed

1 C shredded Mexican cheese

Cook pasta according to package directions; drain. In a non-stick pan cook beef; drain. Stir in salsa, tomato sauce, corn and beans. Spoon into pasta shells. Place in a 13x9x2" baking dish coated with non-stick spray. Sprinkle with cheese. Cover and bake at 350 for 25 to 30 minutes or until heated through. Serve topped with black olives, sour cream, green onions and extra salsa.