Monday, September 12, 2011

Mexican Stuffed Shells

about 20 pasta stuffing shells, cooked , drained and rinsed
1 pound of ground beef
1 24 ounce jar salsa or picante sauce, mild or medium
1/2 C. water
1 8 ounce can tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 cup or more shredded Monterey Jack Cheese
1 large can Durkee French Fried Onions

Brown ground beef, drain.  Combine salsa, water and tomato sauce, stir 3/4 Cup into ground beef along with chilies, 1/2 Cup or more cheese and 1 cup fried onions.  Mix well.  Pour half of remaining sauce mixture on bottom of 9 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 for 30 minutes.  Top with 1 cup or more remaining cheese and onions.  Baked, uncovered, 5 minutes longer.  

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