| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Beef | 4 | Servings |
INGREDIENTS
| 12 | Pasta stuffing shells; cooked and drained | |
| 1 | lb | Ground beef |
| 1 | Jar; (12 oz.) medium picante sauce | |
| 1/2 | c | Water |
| 1 | cn | (8 oz.) tomato sauce |
| 1 | cn | (4 oz.) chopped green chilies; drained |
| 1 | c | Shredded Monterey jack cheese |
| 1 | cn | (2.8 oz.) French fried onions |
INSTRUCTIONS
Preheat oven to 350. In a large skillet, brown beef and drain. In small bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with chilies, 1/2 cup of cheese and 1/2 can of French fried onions and mix well. Spread half the remaining sauce mixture into bottom of 10 inch round baking dish. Stuff cooked shells with beef mixture. Arrange shells in dish; top with remaining sauce. Bake, covered, for 35 minutes. Top with remaining cheese and onions and bake, uncovered, for 5 minutes more. Recipe by: Quick 'n Easy Home Cooking Posted to MC-Recipe Digest V1 #996 by L979 <[email protected]> on Jan 8, 1998
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