Mexican Stuffed Shells

Mandy Holmes

By
@MilitaryMomx2

This is one of my oldest son's favorite recipes and one I always enjoyed making for dinner as we worked together to stuff the shells. Now he's grown and in the Army and this recipe is saved in a special cookbook just for him. Aside from making family memories for us it is also one that is very good. Served with rice and beans it's a complete meal.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Cook:

30 Min

Ingredients

1 lb
ground meat
12 oz
picante sauce
8 oz
tomato sauce
1/2 c
water
4 oz
chopped green chili
1 c
shredded monterey jack cheese, divided
1 1/3 c
french's fried onions
12
jumbo shells, cooked and drained

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
In large skillet brown the meat; drain. Combine the sauces and water, stir 1/2 cup into the meat. Add the green chili, 1/2 cup cheese and 2/3 cup French's onion and mix well.
3
Spread half of remaining sauce mixture in bottom of baking dish. Stuff the shells with meat mixture and arrange in dish, top with remaining sauce.
4
Bake, covered for 30 minutes or until heated thru. Uncover and top with remaining French's onions and cheese and bake 5 minutes or until the cheese is melted.

About this Recipe

Course/Dish: Pasta
Regional Style: Mexican
Hashtag: #Dish