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
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12pasta stuffing shells, cooked in unsalted water and drained
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1 lbground beef
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1 jar(s)(12 oz) mild or medium picante sauce
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1/2 cwater
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1 can(s)(8 oz) tomato sauce
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1 can(s)(4 oz) chopped green chilies, drained
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1 cshredded monterey jack cheese
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1 can(s)(2.8 oz) french fried onions
How to Make Mexican Stuffed Shells
- 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.
- 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.
