Thursday, January 19, 2012

RECIPE:Mexican Shells

1 lb. ground beef
1 16 oz jar salsa
1 8 oz can tomato sauce
1 cup frozen or canned corn
1 can black beans, rinsed (optional)
Jumbo shells, about 28, cooked
Cheddar cheese, shredded
Sour Cream

Cook ground beef in skillet and drain.  Stir in salsa, tomato sauce, corn, and black beans.  Grease 9 X 13 inch baking dish.  Stuff shells with meat mixture.  Place in a single layer in baking dish. (Stuff ‘em in there!)  Sprinkle with cheddar cheese.  Bake at 375 degrees for 20 minutes until meat mixture is hot and cheese is bubbly.  Serve with sour cream.

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