Arizona Stuffed Shells
Source of Recipe
the web
List of Ingredients
24-jumbo shells, uncooked
16-ounce jar picante sauce
8-ounce can tomato sauce
1/2-cup water
1-medium onion, chopped
2-garlic cloves, chopped
1-pound lean ground beef
2-teaspoons vegetable oil
2-teaspoons chili powder
4-ounce can chopped green chilies, drained
1-cup grated Monterey Jack cheese
Recipe
Prepare pasta according to package directions, drain.
Mix picante sauce, tomato sauce and water in small bowl.
In a skillet, cook onion, garlic and ground beef in oil
over medium heat until meat is browned and onion is
tender. Remove from heat and drain off fat. Add chili
powder, chopped green chilies, 1/2-cup shredded cheese
and 1/2-cup picante sauce mixture to meat mixture.
Preheat oven to 350 degrees (Fahr).
Pour half of remaining picante sauce mixture in bottom
of 13-inch by 9-inch by 2-inch baking dish. Fill each
cooked shell with 1 to 2 Tablespoons of mixture and
place shells in baking dish. Pour remaining picante
mixture over top of shells. Cover with aluminum foil and
bake at for 20 to 30 minutes. Uncover, add remaining
1/2-cup cheese and bake, uncovered, an additional 5
minutes until cheese melts. Serve immediately.
(Serves 6)
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