Ingredients
- 1 package of jumbo pasta shells
- – 1 lb ground beef, turkey or chicken {your choice!}
- – 1/2 cup onion, finely chopped
- – 1/2 cup finely chopped zucchini
- – 1 (15oz) can black beans, drained and rinsed
- – 1 can corn niblets (or kernels from 2 ears of fresh corn)
- – 1 packet taco seasoning
- – 1 small can rotel diced tomatoes with chiles
- – 1/2 cup salsa (you can guess which recipe I use!)
- – shredded cheddar or Mexican blend cheese
- – Cooking spray
- Optional Toppings
- – Sour cream
- – Guacamole
- – Green onions, sliced
Preparation
Step 1
1) Preheat oven to 375 degrees.
2) Cook shells according to package directions subtracting 2 minutes from overall cooking time. {I always add about 1 tsp of olive oil into the boiling water when doing stuffed shells to keep them from sticking…purely optional}. Drain and run under cold water.
3) While the shells cook, brown the hamburger and onion in a pan. Drain and return to pan.
4) Add zucchini, black beans, corn and taco seasoning to hamburger mixture. Add about 1/4-1/3 cup of water and stir. Simmer on low for 5 to 6 minutes. Remove from heat.
5) In a bowl, combine the diced tomatoes and salsa.
6) Spoon ground meat mixture into shells and place in a baking dish coated with cooking spray. Top with tomato/salsa mixture and sprinkle with cheese. Cover dish with foil.
7) Bake shells in 375 degree oven for 10 minutes. Remove foil and bake for an additional 5 minutes.
8) Top with sour cream, guacamole and sliced scallions. Enjoy!