Delicious! 9 years on and it’s still a hit! People always request that I bring this.

Preheat your oven to 350°F (175°C).

Cook the jumbo pasta shells according to the package instructions. Drain and set aside to cool slightly.

In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.

Add the taco seasoning and water to the skillet, stirring to combine. Simmer for 5 minutes or until the mixture thickens.

Stir in the black beans and corn, and cook for an additional 2-3 minutes until heated through.

Fill each cooked and cooled shell with the taco meat mixture and arrange them in a 9×13 inch baking dish.

Pour the salsa evenly over the stuffed shells.

Drizzle the queso sauce over the top of the shells.

Sprinkle the shredded Mexican blend cheese over the entire dish.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let sit for a few minutes before serving. Garnish with fresh cilantro if desired.

For a spicier version, add some diced jalapeños to the taco meat mixture or use a hot salsa. If someone in your family doesn’t eat beef, ground turkey or chicken works just as well. For picky eaters, you can leave out the black beans and corn, or substitute with their favorite veggies. To make it even more nutritious, consider using whole wheat pasta shells or adding a layer of spinach under the meat mixture.