"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Mexican Stuffed Shells Recipe

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This recipe for Mexican Stuffed Shells, by , is from Spring of Life Christian Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonny Allen
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 large pasta stuffing shells- cooked and drained
1 lb ground beef
1 jar (12 oz) picante sauce (med or mild)
1/2 cup water
1 can (8 oz) tomato sauce
1 can (4 oz) chopped green chilies
1 cup shredded Monterey Jack Cheese
1 can (2.8 oz) Durkee© French Fried Onions

Directions:
Directions:
Brown & drain ground beef. Combine picante sauce, water and tomato sauce. Stir 1/3 cup of the sauce into the ground beef along with chilies, 1/2 cup cheese and 1/2 can of the French Fried Onions; mix well. Pour 1/3 of the remaining sauce mixture on the bottom of a 10" round or square baking dish. Stuff the cooked shells with ground beef mixture. Pour remaining sauce over the shells. Cover & bake at 350º for 30 minutes. Remove from oven and top with remaining cheese and onions. Cook for 5 minutes or until cheese is melted

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
About 30 minutes after cooking pasta shells
Personal Notes:
Personal Notes:
This is a wonderful dinner served with a salad. You can use the hot picante sauce if you are brave.

 

 

 

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