Mexican Stuffed Shells
| Category | Main dish
|
| Classification | Mexican |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | 6 servings |
Ingredients
- 12 pasta stuffing shells
- 1 pound ground beef
- 1 12 oz. jar med. or mild picante sauce
- 1/2 cup water
- 1 8 ounce can tomato sauce
- 1 4 ounce can chopped green chilis
- 1 cup shredded Monterey jack cheese
- 1 2.8 ounce can canned french fried onion rings
Directions
Brown ground beef; drain. Combine picante sauce, water and tomato sauce; stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and 1/2 can onion rings; mix well. Pour half of the remaining sauce mixture on bottom of 10" round or 8 x 12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, covered, at 350 degrees for30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Microwave: In 8 x 12" baking dish, crumble beef, cook, covered on HIGH 5 minutes; stir and turn halfway through cooking time. Drain. Prepare as above. Cook, covered on HIGH 10 - 12", turning halfway through cooking time. Top with remaining cheese and onions. Cook, uncovered, on HIGH 1 minute. Let stand 5 minutes before serving.
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