Mexican Stuffed Shells
12large pasta stuffing shells, cooked and drained
1 lbground chuck, cooked
4 oz1(4oz) can chopped green chilies, drained
2 cmonterey jack cheese shredded
1 can(s)2.8oz french fried onions (durkee is best)
15 oz1 can tomato sauce
12 ozmedium picante sauce
How to Make Mexican Stuffed Shells
- Brown ground chuck; drain. Add chilies, 1 cup cheese, 1/2 can french fried onions.
- Combine picante sauce and tomato sauce. Add 1/2 cup tomato mixture to the ground chuck mixture; mix well.
- Pour 1/2 cup sauce on bottom of 10" round baking dish. Stuff shells with ground chuck mixture. Arrange shells in dish.
- Pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
- MICROWAVE DIRECTIONS:
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