Mexican Stuffed Shells
By
Sharon Whitley
@aggiemom20002000
1
Tired of the usual way to stuff your pasta shells? Try a different flavor in them. Texas has a way of making things into Tex-Mex dishes. That's just how we roll.
Ingredients
- 12
- pasta stuffing shells, cooked in unsalted water and drained
- 1 lb
- ground beef
- 1 jar(s)
- (12 oz) mild or medium picante sauce
- 1/2 c
- water
- 1 can(s)
- (8 oz) tomato sauce
- 1 can(s)
- (4 oz) chopped green chilies, drained
- 1 c
- shredded monterey jack cheese
- 1 can(s)
- (2.8 oz) french fried onions
How to Make Mexican Stuffed Shells
- 1Preheat oven to 350. In large skillet, brown ground beef; drain. In small bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with chilies, 1/2 cup cheese and 1/2 can French fried onions; mix well.
- 2Spread 1/2 the remaining sauce mixture in bottom of 10 inch round baking dish. Stuff cooked shells with beef mixture. Arrange shells in baking dish; top with remaining sauce. Bake, covered at 350 for 30 minutes or until heated through. Top with remaining onions and cheese; bake, uncovered, 5 minutes or until cheese is melted.
