Taco Stuffed Pasta Shells

20–24 jumbo pasta shells

1 lb ground beef or ground turkey

1 packet taco seasoning (or 2 tbsp homemade)

½ cup water

1 cup canned black beans, drained & rinsed

½ cup corn (frozen or canned)

½ cup salsa or diced tomatoes with green chiles

1 ½ cups shredded Mexican-blend or cheddar cheese

½ cup sour cream (optional, for creaminess)

1 cup enchilada sauce or extra salsa (for the bottom of dish)

Toppings (Optional)

Sliced black olives

Diced tomatoes

Chopped cilantro or green onions

Extra sour cream or avocado

Boil jumbo shells in salted water until al dente.

Drain and rinse with cool water so they’re easy to handle. Set aside.

In a skillet over medium heat, brown the ground beef/turkey. Drain excess fat.

Stir in taco seasoning and water; simmer 3–4 minutes.

Mix in black beans, corn, and salsa.

Remove from heat and stir in ½ cup shredded cheese and sour cream if using.

Spread enchilada sauce (or salsa) on the bottom of a greased 9×13 baking dish.

Spoon 2–3 tablespoons of filling into each shell.

Arrange shells open-side up in the dish.

Sprinkle remaining cheese over the shells.

Cover loosely with foil and bake at 375°F for 20 minutes.

Remove foil and bake another 5–10 minutes until bubbly and lightly golden.

Add olives, tomatoes, cilantro, or a drizzle of sour cream.

Serve with a side salad, Spanish rice, or tortilla chips.