MEXICAN STUFFED SHELLS

By stepjo7269

Southern Living Summer Recipe Book

Ingredients

• 21 jumbo pasta shells, uncooked
• 1 lb. ground beef
• 1 (16 oz.) jar picante sauce
• 1 (8 oz.) can tomato sauce
• ½ C. water
• 1 (4 oz.) can chopped green chiles, drained
• 1 C. (4 oz.) shredded Monterey Jack cheese, divided
• 1 (2.8 oz.) can French fried onions, divided
• ●Cook pasta according to pkg. directions, drain.
• ●Brown ground beef in a lg. skillet, stirring until crumbled; drain.
• ●Combine picante sauce, tomato sauce, and ½ C. water; set aside.
• ●Combine ground beef, ½ C. picante mixture, chiles, ½ C. cheese, and half of onions. Fill each shell with 2 T. mixture.
• ●Spoon half of remaining picante mixture into a 13 x 9 x 2 in. baking dish, place filled shells on sauce.
• ●Top with remaining picante mixture.
• ●Bake covered @ 350 F. for 30 min. ●Sprinkle with remaining cheese and onions.
• ●Bake, uncovered, 5 additional minutes or until cheese melts.

Details

Servings 4

Preparation

Step 1

May garnish with parsely sprinkles.