Mexican Stuffed Shells
By
Mandy Holmes
@MilitaryMomx2
1
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.
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
How to Make Mexican Stuffed Shells
- 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.
