Mexican Stuffed Shells
12 large pasta shells, cooked
1 lb. ground beef
12 oz. picante sauce
1/2 cup water
8 oz. tomato sauce
4 oz. chopped green chiles, drained
1 cup shredded Monterey Jack cheese
2.8 oz. can fried onions
Preheat oven to 350 degrees. Brown and drain beef. Combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef. Add chiles, 1/2 cup cheese, and 1/2 can onions. Mix well. Spread 1/2 the remaining sauce mixture int bottom of 10" round baking dish. Stuff shells with beef mixture. Top with remaining sauce. Bake 30 minutes or until heated through. Top with remaining onions and cheese. Bake an additional 5 minutes.
12 large pasta shells, cooked
1 lb. ground beef
12 oz. picante sauce
1/2 cup water
8 oz. tomato sauce
4 oz. chopped green chiles, drained
1 cup shredded Monterey Jack cheese
2.8 oz. can fried onions
Preheat oven to 350 degrees. Brown and drain beef. Combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef. Add chiles, 1/2 cup cheese, and 1/2 can onions. Mix well. Spread 1/2 the remaining sauce mixture int bottom of 10" round baking dish. Stuff shells with beef mixture. Top with remaining sauce. Bake 30 minutes or until heated through. Top with remaining onions and cheese. Bake an additional 5 minutes.
