Stuffed Shells, Mexican style
Source of Recipe
from LisaB, a tdj reader
Recipe Introduction
This recipe was given to me by a friend in line dance
class, many years ago. It is easy to assemble, so has
become a favorite meal at my house.
Stuffed Shells, Mexican style
12 to 16 pasta shells, stuffing size,
...cooked al dente and drained
16 ounces lean ground beef
1, 12 ounce container medium flavored picante sauce
1/2 cup water
1 cup tomato sauce, (8 ounces)
1, 4 ounce jar chopped green chilies, drained
1 cup shredded Monterey Jack cheese
1, 2.8 ounce can French Fried Onions
Brown ground beef, then drain.
Combine picante sauce, water and tomato sauce.
Stir 1/2 cup of this mixture into meat along
with chilies, 1/2 cup of the cheese and 1/2 cup
of the French fried onions. Mix well.
Pour 1/2 of remaining sauce mixture into bottom
of a 10 inch round or 12x8x2 inch baking dish.
Stuff cooked shells with ground beef mixture.
Place the shells in the baking dish and pour the
remaining sauce over top.
Bake, covered, at 350 degrees F. for 30 minutes.
Sprinkle with remaining cheese and onions.
Bake, uncovered, for 5 more minutes.
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