Mexican Stuffed Shells

Ingredients
24 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
1-2 T taco seasoning mix
1/3 c chopped fresh onion (or a couple T dried onion)
3 T chopped green bell pepper
1 cup salsa
1 can (8 ounces) tomato sauce
1 can corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend or cheddar

TOPPINGS (use whatever you want):
sour cream
salsa
olives
green onions

Directions:
Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, onions, green peppers, salsa, tomato sauce, corn and beans. Cook for a couple of minutes. Spoon into pasta shells.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.