"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for MEXICAN STUFFED SHELLS, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Tuesday, April 14, 2009


12 large pasta shells (cooked and drained)
1 lb ground beef
1 small jar picante sauce
1/2 cup of water
1 cup spaghetti sauce
4 oz. shredded Monterey Jack cheese
1 can (2.8 oz) French fried onions
1 4 oz can diced green chilies

Brown ground beef, drain and set aside.

Combine picante sauce, water and spaghetti sauce. Stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and 1/2 can of French fried onions. Mix well.

Pour half of remaining sauce mixture on bottom of 8x12 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 remaining cheese and onions. Bake 5 minutes longer




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