Mexican Stuffed ShellsSubmitted by: RAMZEE
IntroductionI made these when my kids were small and they named them Armadillos I made these when my kids were small and they named them Armadillos
18 Pasta Stuffing Shells
1 pound 93% lean ground beef
1 Jar (12 Oz) medium or mild Pace picante sauce
1/2 cup water
8 Oz. Can Tomato Sauce
4 Oz. Can green chilies (drained)
1 cup (4 Oz.) shredded Monterey Cheese
1 can (2.8 OZ.) French Fried Onions
Bake, covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
MICROWAVE directions. In 8 x 12 inch baking dish, crumble beef. Cook, covered on high 8 minutes; stir and turn halfway through cooking time. Drain. Prepare as above. Cook, covered on High 10-12 minutes; turn halfway through cooking time. Top with remaining cheese and onions. Cook, uncovered, on high 1 minute, let stand 5 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user RAMZEE.
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I've made these twice. We love them! My nine year old doesn't like cheese so I take out part of the meat mixture before I add the cheese to stuff some shells for him. I keep track of which shells have no cheese by placing them on one end of the dish and I don't put cheese on top of them either. - 1/14/09