Mexican Stuffed Shells

Sharon Whitley


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.


☆☆☆☆☆ 0 votes

20 Min
35 Min


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  • 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
  • 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


  1. Preheat 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.
  2. Spread 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.

Printable Recipe Card

About Mexican Stuffed Shells

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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