Recipe - Mexican Stuffed Shells

12 Pasta stuffing shells;
cooked and drained
1 pound Ground beef
1 Jar; (12 oz.) medium picante
sauce
One half cup Water
1 cn (8 oz.) tomato sauce
1 cn (4 oz.) chopped green
chilies; drained
1 cup Shredded Monterey jack
cheese
1 cn (2.8 oz.) French fried
onions

Preheat oven to 350. In a large skillet, brown beef and drain. In small
bowl, combine picante sauce, water and tomato sauce. Stir One half cup sauce
mixture into beef along with chilies, One half cup of cheese and One half can of
French fried onions and mix well. Spread half the remaining sauce mixture
into bottom of 10 inch round baking dish. Stuff cooked shells with beef
mixture. Arrange shells in dish; top with remaining sauce. Bake, covered,
for 35 minutes. Top with remaining cheese and onions and bake, uncovered,
for 5 minutes more.

Recipe by: Quick 'n Easy Home Cooking

Posted to MCRecipe Digest V1 #996 by L979 L979@aol.com on Jan 8, 1998