Ingredients
24 jumbo pasta shells
1 lb ground beef or ground turkey (lean 85/15)
1 packet taco seasoning (or about 2 1/2 tbsp homemade taco mix)
1 can black beans, drained and rinsed (15 oz)
1 cup corn (frozen and thawed, or canned and drained)
1 cup salsa
2 cups shredded cheese (cheddar or Mexican blend)
1/2 cup sour cream (for dollops before the final bake)
Chopped green onions or cilantro for garnish
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the jumbo shells according to the package instructions until al dente. Drain them well and set them aside so they’re easy to fill later.
In a skillet over medium-high heat, cook the ground beef or turkey until browned, about 6 to 8 minutes. Drain off any excess fat so the filling doesn’t get greasy.
Reduce the heat to medium, then stir in the taco seasoning, black beans, corn, and salsa. Let everything simmer for 2 to 3 minutes. Don’t worry if it looks a little saucy at first; it’ll come together nicely.
Stuff each shell with the filling and place them seam-side up in the baking dish.
Spoon the remaining salsa over the shells and sprinkle the cheese evenly on top.
Cover with foil and bake for 25 minutes. Remove the foil, add dollops of sour cream over the top, and bake uncovered for another 10 minutes until everything is hot and bubbly.
Garnish with chopped green onions or cilantro and serve warm.