Homemade Mexican Pasta Shells with Ground Beef

Ingredients

• 1 package (12 ounces) jumbo pasta shells
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 can (15 ounces) tomato sauce
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Chopped fresh cilantro (Optional)
• Diced avocado (Optional)
• Chopped green onions (Optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot of salted boiling water, cook the jumbo pasta shells until al dente according to package instructions. Drain and set aside.
3. In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.
4. Add the chopped onion to the skillet and sauté until translucent. Stir in the minced garlic, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2 minutes.
5. Stir in the black beans, corn, and salsa. Allow the mixture to simmer for about 5 minutes. Remove from heat and stir in the shredded cheddar cheese.
6. Carefully stuff each pasta shell with the beef mixture. Place them in a baking dish with the open side facing up.
7. In a bowl, combine the tomato sauce, sour cream, and shredded Monterey Jack cheese. Mix until smooth. Pour this mixture over the st￭ pasta shells.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes.
9. Remove from the oven and let cool slightly. Garnish with chopped cilantro, diced avocado, and green onions if desired. Serve hot.