Mexican stuffed shells

Mexican stuffed shells

Mexican stuffed shells

Mexican stuffed shells photo 1
Mexican stuffed shells photo 2
Mexican stuffed shells photo 3


  • water - 1/2 c
  • can tomato sauce - 1 oz
  • ground beef - 1 lb
  • can chopped green chilies, drained - 1 oz
  • shredded Monterey Jack cheese 4 oz - 1 c
  • pasta stuffing shells, cooked and drained - 12 item
  • jar medium or mild picante sauce - 1 oz

How to make mexican stuffed shells:

Brown beef; drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup into ground beef along with chilies and 1/2 cup cheese. Mix well. Pour half of remaining sauce mixture on bottom of 10-inch round or 8 x 10-inch 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 bake uncovered 5 minutes longer. Makes 6 servings.

Recipe categories: Side dish, Beef, Pasta shells.

Mexican stuffed shells
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT1H
Total Time: PT1H

Cause of complaint:

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eggs, large onions, bacon, diced, corn, drained, potatoes, peeled and cut into 2-inch pieces, diced frozen hash brown potatoes, finely grated raw baking potatoes, any squash cubed approximately 6 c, large mushrooms about 8, can red beets reserve 1/3 c
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