Mexican Stuffed Shells

Mandy Holmes


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.

★★★★★ 1 vote
15 Min
30 Min


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


1Preheat oven to 350 degrees
2In 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.
3Spread half of remaining sauce mixture in bottom of baking dish. Stuff the shells with meat mixture and arrange in dish, top with remaining sauce.
4Bake, 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