mexican stuffed shells

★★★★★ 1 Review
MilitaryMomx2 avatar
By Mandy Holmes
from Reno, NV

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 Review
serves 6
prep time 15 Min
cook time 30 Min

Ingredients For mexican stuffed shells

  • 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

  • 1
    Preheat oven to 350 degrees
  • 2
    In 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.
  • 3
    Spread half of remaining sauce mixture in bottom of baking dish. Stuff the shells with meat mixture and arrange in dish, top with remaining sauce.
  • 4
    Bake, 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.

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