You can make this and keep in the freezer until you need it.
1 pound ground beef, lean
1 16 oz. jar salsa
1 8 oz. can tomato sauce
1 cup corn, canned or frozen
1 4 oz. can diced green chiles
1 12 oz. jumbo pasta shells, cooked
1 cup shredded cheddar cheese
1 cup shredded jack cheese
sour cream
Mix the cheddar and jack cheeses (Most of the time I just buy a bag of Colby Jack - it's easier).
Cook the beef and drain thoroughly. Stir in the salsa, tomato sauce, corn, chiles and 3/4 cup of the shredded cheee.
Stuff the cooked shells with the filling and place in a casserole pan or aluminum tin (sprayed with non-stick cooking spray). After the shells are stuffed, top with remaining cheese. If freezing, cover with foil and store in the freezer.
If not freezing, preheat oven to 375 degrees. Bake for 30 minutes or until hot throughout. Serve with sour cream.
If frozen, thaw before heating.
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