Ingredients
24 uncooked jumbo pasta shells1 pound lean ground beef (90% lean)2 cups salsa1 can tomato sauce1 cup frozen corn1/2 cup canned black beans, rinsed and drained1 cup shredded reduced-fat Mexican cheese blendTOPPINGS:8 tablespoons reduced-fat sour cream8 tablespoons salsa1/4 cup sliced ripe olives1/4 cup sliced green onions
Preparation
Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells.
Place in a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.
