Thursday, January 5, 2012

Mexican Stuffed Shells

Mexican Stuffed Shells

12 jumbo shells (cooked and drained)
1 lb ground beef
1 12oz jar mild picante sauce
½ c water
1 oz can tomato sauce
1 4oz can chopped green chilies (drained)
1 cup shredded Monterey jack cheese
1 small can Durkee French Fried Onions

Brown ground beef; drain.  Combine picante sauce, water and tomato sauce in a bowl.
Stir in ½ cup into ground beef along with chilies, ½ c cheese and ½ can onions.  Mix well.
Pour half of remaining sauce mix on bottom of 8x12 inch pan.  Stuff cooked shells with ground beef mix.
Arrange shells in dish and pour remaining sauce on top.  Bake covered at 350 degrees for 30 min.
Top with remaining cheese and onions, bake 5 min more.

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