Real Recipes From Real Home Cooks ®

mexican stuffed shells

(1 rating)
Recipe by
Susan Henry
Dayton, OH

Always have raves with this recipe and my daughter always wants me to make it for her friends when they visit. Can also make it as lasagna instead of shells!

(1 rating)
yield 4 -6
prep time 20 Min
cook time 40 Min

Ingredients For mexican stuffed shells

  • 1 lb
    ground beef or chicken
  • 12 oz
    medium picante sauce
  • 8 oz
    tomato sauce
  • 1 can
    chopped green chilies
  • 12 oz
    shredded monteray jack cheese
  • 1 can
    durkee french fried onions
  • 1/2 box
    jumbo pasta shells

How To Make mexican stuffed shells

  • 1
    Mix picante sauce and tomato sauce and set aside. Cook jumbo pasta shells (approximately 14) as directed on package and drain.
  • 2
    Brown meat and drain grease. Add green chilies, approximately 1/2 cup of the sauce mixture and 1/3 of the french fried onions.
  • 3
    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.
  • 4
    add layer of Monteray Jack cheese and then top with rest of french fried onions and bake uncovered for 5 minutes.

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