- 20 jumbo pasta shells
- 1 pound ground beef (or substitute with ground turkey for a lighter option)
- 1 packet taco seasoning (or make your own with chili powder, cumin, paprika, and garlic powder)
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with a little olive oil.
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
- Stir in the taco seasoning, black beans, corn, and salsa. Cook for another 3-4 minutes, allowing the flavors to meld.
- Remove from heat and stir in half of the cheddar and Monterey Jack cheeses.
- Fill each pasta shell with the beef mixture and arrange them in the prepared baking dish.
- Sprinkle the remaining cheese over the shells.
- Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving, and don’t forget to taste and adjust seasoning as needed.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International