In a large stock pot, bring water to a boil.

While waiting for the water to boil, add hamburger meat, onion, bell pepper, carrots, and jalapeno into a large skillet to brown.

Once the water begins to boil, add in Barilla Pasta Jumbo Shells and cook al dente.

After the meat has been browned, add the taco seasoning packet and water.

Bring to a boil then reduce heat to medium-low and cover for approximately 5-10 minutes.

Add frozen corn and 1/3 of the queso fresco cheese into the taco meat to heat up and melt the cheese. (should take about 5 minutes)

Stir together well.

Once the shells have cooked to al dente, remove them from heat and drain into a strainer then rinse with cool water. Set aside until meat is finished cooking.

Lay out parchment paper on the kitchen countertop and place each jumbo shell separately so they do not stick to one another. (great way to get the kids involved with helping cook dinner)

Before adding the black beans to the taco meat, make sure you rinse them well in a strainer. Add black beans at the last minute to heat up. Mix only occasionally so you don’t mash up the beans.

Stuff each shell with taco mixture.

Place on cookie sheet and bake at 350 degrees for approximately 5 minutes to reheat.