MEXICAN STUFFED SHELLS

Cook the Pasta:
Preheat your oven to 375°F (190°C).
Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
Prepare the Filling:
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Stir in the taco seasoning, corn, black beans, and half of the salsa. Cook for another 3-5 minutes until heated through.
Stuff the Shells:
Spoon the beef mixture into each cooked shell, filling them generously.
Prepare for Baking:
Spread the remaining salsa on the bottom of a baking dish. Arrange the stuffed shells on top of the salsa.
Sprinkle shredded cheese over the stuffed shells.
Bake:
Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve:
Let cool for a few minutes, then serve with a dollop of sour cream or Greek yogurt, and garnish with fresh cilantro or green onions.
Tips:
Customize the filling with your favorite ingredients, like diced bell peppers or jalapeños for extra heat.
These stuffed shells freeze well; just assemble and freeze before baking!
Enjoy your Mexican stuffed shells!