• 24 uncooked jumbo shells
• 1lb lean ground beef
• 2 C. salsa
• 1 C. tomato sauce (8 oz.)
• 1 C. frozen corn
• 1/2 C. black beans, drained and rinsed
• 1 C. Mexican shredded cheese
• Topping:
• 8 Tbs. sour cream
• 8 Tbs salsa
• 1/4 C. black olives
• 1/4 C. green onions, chopped

Cook pasta, drain. In large skillet, cook beef over medium heat until no longer pink, drain. Stir in salsa, tomato sauce, corn and beans. Spoon into shells. Put the filled shells in a 9x13 baking dish coated with cooking spray. sprinkle with cheese. Cover and bake at 350 degrees F for 25-30 minutes. Top with sour cream, olives and green onions.