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Mexican Stuffed Shells Recipe

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

Contributor:  
Contributor:  
Margaret Koth

Category:
Category:

Ingredients:  
Ingredients:  
12 Pasta Stuffing Shells, cooked in unsalted water and drained
1 pound ground beef
1 jar (12 ounces) mild or medium picante sauce
cup water
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 cup Shredded Monterey Jack cheese
1 can (2.8 ounces) Durkee French Fried onions

Directions:
Directions:
Preheat oven to 350. In large skillet, brown ground beef; drain. In small bowl, combine picante sauce, water and tomato sauce. Stir cup sauce mixture into beef along with chilies, cup cheese and can French Fried Onions; mix well. Spread half the remaining sauce mixture in bottom of 10 inch round baking dish. Stuff cooked shells with beef mixture. Arrange shells in baking dish; top with remaining sauce. Bake, covered at 350 for 30 minutes or until heated through. Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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