TexMex is such amazing comfort food for the fall...its usually pretty spicy and hearty and easy to make. I have no idea who came up with this brilliant idea...but after seeing multiple posts about it on Pinterest I had to make some Mexican pasta shells myself!
In a large saucepan brown 1 lb of ground extra lean beef with 1 chopped onion.
Add 1 Package taco seasoning (or make your own with Chili Powder, Cumin, Onion & Garlic Powder, Salt and Pepper) 1 Can Corn and 1 Can of Black beans. Let this all simmer up and set aside to cool until it is easy to handle.
Cook 1 large box of Extra Large Pasta shells until Al dente...do not overcook these as they will continue to cook in the oven. Rinse with cool water so they are easy to handle.
For the sauce I made
THIS enchilada sauce. It was fantastic and super quick to make! Ladle a couple some sauce on the bottom of a lasagna pan and start stuffing your shells with the meat mixture.
I squished the whole box of shells into this lasagna pan.
Ladle some more enchilada sauce over all the shells and cover in lots of sharp cheddar cheese.
Pop in a 375F oven for about 30 Minutes or until the cheese is all bubbly and melted.
Serve with fresh chopped green onion and a dollop of sour cream. Excellent for Potlucks!
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