Mexican Stuffed Shells

Name: Mexican Stuffed Shells
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 20 large pasta shells, cooked al dente,and drained; 453.59 g ground beef; 340.19 g jar mild picante sauce; 118.29 ml water; 226.79 g can tomato sauce; 113.39 g can chopped green chilies; 226.79 g package shredded monterey jack cheese; 81.50 g package French-fried onions

Submitted by Jellyqueen

"I received this recipe from a friend several years ago. We were doing a fund raising recipe book and this was one of the recipes Tracy Thomas submitted. It was one of the first recipes I tried after we completed the recipe book."

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Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 4

ingredients

20 large pasta shells, cooked al dente,and drained
453.59 g ground beef
340.19 g jar mild picante sauce
118.29 ml water
226.79 g can tomato sauce
113.39 g can chopped green chilies
226.79 g package shredded monterey jack cheese
81.50 g package French-fried onions

directions

Preheat oven to 350 F.
Brown ground beef and drain.
Combine picante sauce, water and tomato sauce.
Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
Stuff cooked shells with ground beef mixture.
Arrange shells in baking dish and pour remaining sauce over the shells.
Bake uncovered at 350 F.
for 30 minutes.
Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.

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Reviews

My entire family absolutely loves this dish! I use colby-jack instead of monterey jack and I never use the french fried onions. Wonderful!

mrs_phido
I have this same recipe from a work cookbook from 10 years ago and these are so easy and so good!

children from A to Z

Tweaks

My entire family absolutely loves this dish! I use colby-jack instead of monterey jack and I never use the french fried onions. Wonderful!

mrs_phido

RECIPE SUBMITTED BY

Jellyqueen

Repton, 39

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