Start by preparing pasta shells according to package directions. Once shells are par cooked, about 9 minutes for my shells, drain well in colander and lay shells out on a baking sheet to avoid sticking.

While pasta shells are cooking, sauté onions in olive oil over medium heat.

Once onions have started to soften, increase heat to medium high and add ground beef to the pan.

Season ground beef with salt, pepper, cumin, chili powder and garlic powder.

Once ground beef has cooked through, add 1/2 can of enchilada sauce and tomato sauce.

Let simmer until reduced by half.

While ground beef is simmering, prepare a 9x13 baking dish by pouring a small amount of enchilada sauce into bottom of the baking dish. This will prevent the pasta from sticking to the bottom of the pan.

Stuff shells by adding a heaping tablespoon of ground beef mixture into each shell and then filling with shredded cheese.

Add shells to baking dish as they are stuffed.

Once dish is full, drizzle remaining enchilada sauce all over shells.

Cover with foil and bake covered at 400 degrees for about 30 minutes.

Serve with diced green onions, black olives and sour cream.