Mexican Stuffed Shells

8 ingredients
1 steps

Ingredients

  • 12 large pasta shells for stuffing
  • 1 lb. ground beef
  • 1 (12 oz.) jar picante sauce
  • 1/2 c. water
  • 1 (8 oz.) can tomato sauce
  • 4 oz. chopped green chilies
  • 1 c. shredded Monterey Jack cheese
  • 1 can French fried onions

Directions

  1. 1
    Cook and drain pasta shells. Brown meat and drain. In small bowl, mix sauces and water. Stir 1/2 cup sauce in meat mixture along with chilies, 1/2 cup cheese and 1/2 can onions. Mix well. Spread 1/2 of remaining sauce on bottom of 10-inch round pan. Stuff cooked shells with meat mixture. Arrange shells in dish. Top with sauce. Bake, covered, for 30 minutes. Top with remaining onions and cheese. Bake, uncovered 5 minutes, until cheese melts.

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