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


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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

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.

Printable Recipe Card

About Mexican Stuffed Shells

Course/Dish: Pasta
Regional Style: Mexican
Hashtag: #Dish

Show 6 Comments & Reviews

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