Mexican Stuffed Shells

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24 uncooked jumbo pasta shells

1 lb. lean ground turkey

2 cups salsa

1 can (8oz.) tomato sauce

1 cup frozen corn

½ cup canned black beans, rinsed & drained

1 cup (4oz.) shredded Mexican cheese blend


8 T sour cream

8 T salsa

¼ cup sliced black olives

¼ cup chopped chives

  1. Cook pasta shells according to package directions; drain.
  2. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain
  3. Stir in the salsa, tomato sauce, corn and beans
  4. Spoon into pasta shells
  5. Place in a 13in x 9in x 2in baking dish coated with nonstick cooking spray
  6. Sprinkle with cheese
  7. Cover and bake at 350o for 25-30 minutes or until heated through
  8. Top with sour cream, salsa, black olives, and chives

Yield: 8 servings or 4 hungry people

** before taking this photo my phone had slipped out of my hand and landed in the food, and I had to clean my phone and the food up and redo the toppings on the shells before I could take the photo above. Needless to say, it entertained my roommates very well**

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