12 pasta stuffing shells, cooked in unsalted water and drained
1 pound ground beef
12 ounce jar mild or medium picante sauce
1/2 cup water
8 ounce can tomato sauce
4 ounce can chopped green chilies, drained
1 cup (4 ounces) shredded Monterey Jack cheese
2.8 ounce can Durkee French fried onions
Preparation Instructions:
Preheat oven to 350 degrees. In large skillet, brown ground beef; drain. In small bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with chilies, 1/2 cup cheese and 1/2 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 degrees for 30 minutes or until heated through. Top with remaining onions and cheese; bake, uncovered, 5 minutes or until cheese is melted. Makes 6 servings.
1 pound ground beef
12 ounce jar mild or medium picante sauce
1/2 cup water
8 ounce can tomato sauce
4 ounce can chopped green chilies, drained
1 cup (4 ounces) shredded Monterey Jack cheese
2.8 ounce can Durkee French fried onions
Preparation Instructions:
Preheat oven to 350 degrees. In large skillet, brown ground beef; drain. In small bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with chilies, 1/2 cup cheese and 1/2 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 degrees for 30 minutes or until heated through. Top with remaining onions and cheese; bake, uncovered, 5 minutes or until cheese is melted. Makes 6 servings.
