Mexican Stuffed Shells

Sharon Whitley

By
@aggiemom20002000

Tired of the usual way to stuff your pasta shells? Try a different flavor in them. Texas has a way of making things into Tex-Mex dishes. That's just how we roll.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

12
pasta stuffing shells, cooked in unsalted water and drained
1 lb
ground beef
1 jar(s)
(12 oz) mild or medium picante sauce
1/2 c
water
1 can(s)
(8 oz) tomato sauce
1 can(s)
(4 oz) chopped green chilies, drained
1 c
shredded monterey jack cheese
1 can(s)
(2.8 oz) french fried onions

Directions Step-By-Step

1
Preheat oven to 350. In large skillet, brown ground beef; drain. In small bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with chilies, 1/2 cup cheese and 1/2 can French fried onions; mix well.
2
Spread 1/2 the remaining sauce mixture in bottom of 10 inch round baking dish. Stuff cooked shells with beef mixture. Arrange shells in baking dish; top with remaining sauce. Bake, covered at 350 for 30 minutes or until heated through. Top with remaining onions and cheese; bake, uncovered, 5 minutes or until cheese is melted.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy