Mexican Stuffed Shells - cooking recipe

Ingredients

12 to 15 large pasta shells, cooked
1 lb. ground beef or turkey
1 large jar picante sauce
1/2 c. water
1 (8 oz.) tomato sauce
1 (4 oz.) can green chillies
1 c. shredded Monterey Jack cheese or 1 block
1 small can Durkee French fried onions

Preparation

Brown meat; drain.
Combine picante sauce, water and tomato sauce.
Stir 1/2 cup of sauce mixture into meat.
Add chilli peppers, 1/2 cheese and 1/2 French fried onions.
Mix well.
Pour 1/2 of remaining sauce in bottom of casserole dish.
Stuff shells with meat mixture and put in casserole dish.
Pour remaining sauce over shells.
Bake 30 minutes at 350\u00b0.
Remove from oven.
Top with remaining cheese and onions.
Bake 5 to 10 minutes longer.