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Mexican Stuffed Shells Recipe

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This recipe for Mexican Stuffed Shells, by , is from Cooking With Paula Jean, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Geiss

Category:
Category:

Ingredients:  
Ingredients:  
24 pasta stuffing shells (cooked and drained)
1 lb. ground beef
1 12 oz. jar of medium or mild picante sauce
1/2 c. water
1 can (8 oz) of tomato sauce
1 can (4 oz) of chopped green chilies (drained)
1 c. (4 oz) of shredded Monterey Jack cheese
1 can (2.8 oz) Durkee french fried onions

Directions:
Directions:
Brown ground beef and drain. In a separate bowl combine picante sauce, tomato sauce, and water. Add chilies, 1/2 c. sauce mixture, 1/2 c. cheese, and 1/2 c. french fried onion into the ground beef, mix well. Pour 1/2 of remaining sauce mixture on bottom of 10 inch round or 8 x 12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in pan and pour remaining mixture over shells.

Bake covered at 350 for approximately 30 minutes. Top with remaining cheese and onions and bake uncovered for 5 more minutes.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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