Mexican Stuffed Shells
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- large pasta stuffing shells, cooked and drained
- 1 lb
- ground chuck, cooked
- 4 oz
- 1(4oz) can chopped green chilies, drained
- 2 c
- monterey jack cheese shredded
- 1 can(s)
- 2.8oz french fried onions (durkee is best)
- 15 oz
- 1 can tomato sauce
- 12 oz
- medium picante sauce
1Brown ground chuck; drain. Add chilies, 1 cup cheese, 1/2 can french fried onions.
2Combine picante sauce and tomato sauce. Add 1/2 cup tomato mixture to the ground chuck mixture; mix well.
3Pour 1/2 cup sauce on bottom of 10" round baking dish. Stuff shells with ground chuck mixture. Arrange shells in dish.
4Pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
Prepare as above directions. Cook, covered, on HIGH 8 minutes; turn halfway through cooking time. Top with remaining cheese and onions. Cook, uncovered, on HIGH 1 minute