Mexican Stuffed Shells
Source of Recipe
Marla
List of Ingredients
Mexican Stuffed Shells
21 jumbo pasta shells, uncooked
1 (16 oz.) jar picante sauce
1 (8 oz.) can tomato sauce
1/2 c. water
1 lb. ground beef
1 (4 oz.) can chopped green chilies,
drained
1 1/2 c. shredded Monterey Jack,
divided
1 sm. can French fried onion ringsRecipe
Cook shells according to directions, drain.
Combine picante sauce, tomato sauce and water;
set aside.
Cook ground beef over medium heat; drain.
Add 1/2 cup picante mixture, green chilies, 1/2 cup cheese and 1/2 can onions.
Fill each shell with about 2 tablespoons ground beef mixture.
Spoon about half of remaining picante mixture into 13x9x2 inch.
Place filled shells on sauce; top with remaining picante mixture.
Cover and bake at 350 degrees for 30 minutes.
Uncover; sprinkle with remaining cheese and onions.
Bake an additional 5 minutes.
Makes 4 servings
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