Mexcian Stuffed Shells

Mexican Stuffed Shells

24 uncooked jumbo pasta shells
1 pound lean ground beef (I used 2 large chicken breasts, shredded since that is what we had on hand)
2 cups salsa
1 can (8oz) tomato sauce
1 cup frozen corn
1/2 cup canned black beans, drained
1 cup (4oz) shredded reduced fat mexican or cheddar cheese

Toppings (optional):
8 tablespoons reduced fat sour cream
8 tablespoons salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions

1. Cook pasta shells according to package directions; drain
2. Coo beef in skillet; drain (can do this step while pasta is cooking)
3. Stir in salsa, tomato sauce, corn and beans
4. Spoon into pasta shells

5. Place in baking dish coated with nonstick spray
6. Sprinkle with cheese
7. Cover and bake for 25-30 minutes at 350 degrees
8. Top with sour cream, salsa, olives and onions

Breakfast Casserole

My inspiration for this recipe came from (http://allrecipes.com/Recipe/Cheesy-Ham-and-Hash-Brown-Casserole/Detail.aspx?prop31=1)

INGREDIENTS

• 1 package frozen tater tots
  
• 1/2 package Turkey Bacon (use more if you want more of a bacony taste)
  
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 cup sour cream
• 2 cups shredded sharp Cheddar cheese
• 10 eggs scrambled
  

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix tater tots, turkey bacon (cooked), cream of potato soup, sour cream, eggs and Cheddar cheese. Spread evenly into prepared dish.
   
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.