Follow these steps for perfect results
pasta shells
cooked and drained
ground beef
browned and drained
picante sauce
jarmild
water
tomato sauce
green chilies
chopped, drained
monterey jack cheese
shredded
French-fried onions
Brown the ground beef in a skillet over medium heat.
Drain any excess grease from the ground beef.
In a bowl, combine the picante sauce, water, and tomato sauce.
Stir 1/2 cup of the sauce mixture into the ground beef.
Add the chopped green chilies, 1/2 cup of shredded Monterey Jack cheese, and 1/2 can of French-fried onions to the ground beef mixture.
Mix the ground beef mixture well.
Pour half of the remaining sauce mixture on the bottom of a 10-inch round or 8x12-inch baking dish.
Stuff the cooked pasta shells with the ground beef mixture.
Arrange the stuffed shells in the baking dish.
Pour the remaining sauce over the stuffed shells.
Cover the baking dish with foil.
Bake in a preheated oven at 350 degrees Fahrenheit for 30 minutes.
Remove the foil and top with the remaining shredded Monterey Jack cheese and French-fried onions.
Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
Expert advice for the best results
For a spicier dish, use a hotter picante sauce.
Add a layer of refried beans to the bottom of the baking dish for added flavor and texture.
Garnish with fresh cilantro and sour cream before serving.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve hot, garnished with cilantro and a dollop of sour cream.
Serve with a side salad and some Mexican rice.
Offer a variety of toppings, such as sour cream, guacamole, and salsa.
Pairs well with the spice and richness of the dish.
Discover the story behind this recipe
Popular in Tex-Mex cuisine, blending Mexican and American flavors.
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