Ingredients
16 oz | Pastene Italian Jumbo Shells | |
salt for the pasta water | ||
1 Tbsp | Pastene Extra Virgin Olive Oil | |
1 | small onion, diced | |
1 lb | ground beef | |
1 | 10 oz can Pastene Diced Tomatoes with Green Chilies | |
1 | 15 oz can Pastene Black Beans, drained and rinsed | |
1 ½ cups | corn, fresh or frozen | |
¾ cup | sour cream | |
3 cups | Mexican cheese blend, divided | |
cooking spray | ||
1 cups | salsa | |
1 | 10 oz can enchilada sauce | |
green onions, chopped as garnish | ||
cilantro, chopped as garnish |
Directions
- Bring a large pot of salted water to a boil and cook shells until al dente. Drain well, and separate on a parchment lined baking sheet to prevent sticking and set aside.
- Preheat oven to 350° F.
- In a large skillet on medium heat, cook the olive oil and onions for 2 to 3 minutes. Add beef and brown until beef is no longer pink and onions are translucent.
- Add the diced tomatoes, black beans, corn, sour cream and 2 1/2 cup cheese and stir until cheese is melted and it is all blended together.
- Prep two 9″ x 13″ pans by coating with cooking spray and spreading 1 cup of salsa in the bottom of each.
- Stuff each shell with about a heaping spoonful of the beef mixture and place the prepared pans, repeat until mixture is gone.
- Sprinkle the remaining cheese and drizzle tops of each shell with enchilada sauce.
- Cover with tin foil and bake for about 30 minutes or until cheese is melted.
- Garnish with green onions and cilantro and serve.
- The recipe can easily be cut in half for a smaller number of servings.