Mexican Shells

By vanpattensl

Ingredients

• 18 uncooked jumbo pasta shells
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon chopped cilantro
• 1 4 oz can chopped green chilies
• 1 15 oz can chili beans in sauce (keep juice)
• 2 16 oz jars of salsa
• 1 teaspoon cumin
• 1 small onion
• 3/4 pound ground beef

Preparation

Step 1

Heat oven to 350 degrees. Cook and drain pasta shells according to package directions. Cook beef and onion until beef is no longer pink. Stir in cilantro, cumin, chilies and beans. Spread 1 cup of salsa in non-greased 13 by 9 dish. Spoon about 1 1/2 tablespoons of beef mixture into each shell. Place shells filled side up on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese. Cover and bake 30 minutes. Uncover and let stand 10 minutes before serving.