Mexican Stuffed Shells

1 pound ground beef
1 (12 oz) jar picante sauce
1/2 cup water
1 (8 oz) can tomato sauce
1 can chopped green chilies, drained
4 ounces (1 cup) shredded Monterey Jack cheese
1 (6 oz) can french fried onions (I use more than recipe calls for)
12 jumbo size shells. . . for stuffing - cook and drain pasta according to package directions.

Brown ground beef in a large skillet, drain. In a bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup of the sauce mixture into the ground beef and add the chilies, 1/2 cup cheese, and 1/2 can french fried onions; mix well. Pour 1/2 of the remaining sauce mixture on the bottom of a 9"x12" baking dish that has been sprayed with pan release. Stuff cooked shells with the meat mixture. Arrange filled shells in baking dish and pour remaining sauce over shells. Cover with foil and bake 350 degrees for 30 minutes.

Top with remaining cheese and onions; bake uncovered for 5 minutes longer.

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