Mexican Stuffed Shells

Lindsey White


My mom used to make this for us! It was my favorite growing up. I recently found the recipe going through her old recipe box!! My family absolutely loves this recipe. It is also great to freeze and cook later!!

★★★★★ 2 votes
6 (2 shells each)
15 Min
35 Min


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

About this Recipe

Course/Dish: Beef
Regional Style: Mexican