Mexican Stuffed Shells

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Purchase Mexican Stuffed Shells

Mexican Stuffed Shells :
12 jumbo pasta stuffing shells, cooked and drained
1 lb. ground beef
1 (12 oz.) jar medium or mild picante sauce
1/2 c. water
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies, drained
1 c. (4 oz.) shredded Monterey Jack cheese
1 (2.8 oz.) can Durkee French fried onions
Marie Sharp's Fiery Hot Habanero Hot sauce to taste
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 French fried onions, mix well. Pour half of remaining sauce mixture on bottom of 10 inch round or 8 x 12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Preparation time: 15 minutes. Makes 6 servings.

Purchase Mexican Stuffed Shells

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