mexican stuffed shells
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.
prep time
20 Min
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- 12 - pasta stuffing shells, cooked in unsalted water and drained
- 1 pound ground beef
- 1 jar (12 oz) mild or medium picante sauce
- 1/2 cup water
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) chopped green chilies, drained
- 1 cup shredded monterey jack cheese
- 1 can (2.8 oz) french fried onions
How To Make mexican stuffed shells
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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