Mexican Stuffed Shells
"Ground beef based with a Mexican kick!"
photo by Vickie M.
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
32 Shells
- Serves:
- 6-8
ingredients
- 1 (12 ounce) box jumbo pasta shells
- 1 lb ground beef
- 1 (15 ounce) can tomato sauce
- 1⁄2 cup water
- 1 (4 ounce) can diced green chilies
- 1 (12 ounce) jar medium Pace Picante Sauce
- 1 cup shredded Mexican blend cheese
- 1 (6 ounce) container French-fried onions
directions
- Bring 4 quarts of lightly salted water to a rolling boil over high heat. Gently stir in pasta shells and return to a boil. Cook uncovered, stirring occasionally, approximately 10 minutes until pasta shells are al dente. Drain and rinse with cold water. Arrange pasta shells on waxed paper until ready to stuff.
- Brown ground beef in medium saucepan with salt & pepper to taste. Drain grease. Add to the ground beef 1/3 of the tomato sauce, all of the picante sauce & green chiles, 1/2 cup cheese and 1/2 the ff onions. Mix all together.
- Pour 1/3 of the tomato sauce into a sprayed 9 x 13 baking dish, to cover bottom of dish. Stuff pasta shells with meat mixture and arrange in dish. Pour remaining 1/3 cup tomato sauce over top of shells. Sprinkle with remaining 1/2 cup cheese. Cover and bake 1/2 hour at 350 degrees. Sprinkle remaining ff onions over shells. Bake uncovered an additional 10 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a throwback to the 80s when my mom made this dish for us weekly. As the recipe is written it is very bland. It definitely needs some salt, pepper and garlic added to both the sauce and meat and cumin to the meat to give it a more Mexican flavor. I used twice as much cheese as it called for and added corn to the meat also for an added vegetable.
