mexican stuffed shells
(1 rating)
This is one of my oldest son's favorite recipes and one I always enjoyed making for dinner as we worked together to stuff the shells. Now he's grown and in the Army and this recipe is saved in a special cookbook just for him. Aside from making family memories for us it is also one that is very good. Served with rice and beans it's a complete meal.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For mexican stuffed shells
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1 lbground meat
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12 ozpicante sauce
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8 oztomato sauce
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1/2 cwater
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4 ozchopped green chili
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1 cshredded monterey jack cheese, divided
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1 1/3 cfrench's fried onions
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12jumbo shells, cooked and drained
How To Make mexican stuffed shells
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1Preheat oven to 350 degrees
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2In large skillet brown the meat; drain. Combine the sauces and water, stir 1/2 cup into the meat. Add the green chili, 1/2 cup cheese and 2/3 cup French's onion and mix well.
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3Spread half of remaining sauce mixture in bottom of baking dish. Stuff the shells with meat mixture and arrange in dish, top with remaining sauce.
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4Bake, covered for 30 minutes or until heated thru. Uncover and top with remaining French's onions and cheese and bake 5 minutes or until the cheese is melted.
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