1 lbground beef or chicken
12 ozmedium picante sauce
8 oztomato sauce
1 can(s)chopped green chilies
12 ozshredded monteray jack cheese
1 can(s)durkee french fried onions
1/2 boxjumbo pasta shells
How to Make Mexican Stuffed Shells
- Mix picante sauce and tomato sauce and set aside. Cook jumbo pasta shells (approximately 14) as directed on package and drain.
- Brown meat and drain grease. Add green chilies, approximately 1/2 cup of the sauce mixture and 1/3 of the french fried onions.
- Pour 1/2 cup of sauce in the bottom of 1 1/2 qt flat casserole dish. Stuff shells with mixture and arrange in casserole dish. Pour remaining sauce over shells and bake covered for approximately 35 minutes or until bubbly.
- add layer of Monteray Jack cheese and then top with rest of french fried onions and bake uncovered for 5 minutes.