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MEXICAN STUFFED SHELLS
Ingredients:
12 large pasta shells, cooked in unsalted water and drained
1 pound ground beef
1 (12 ounce) jar mild or medium picante sauce
1/2 cup water
1 (8 ounce) can tomato sauce
1 (4 1/2 ounce) can chopped green chilies, drained
1 cup shredded Monterey Jack cheese
1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions
Directions:
Heat oven to 350°F. Brown ground beef in large skillet; drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup sauce mixture into beef along with chilies, 1/2 cup cheese and 2/3 cup French Fried Onions; mix well.
Spread half the remaining sauce mixture into bottom of 1 1/2-quart round baking dish. Stuff cooked shells with beef mixture. Arrange shells in baking dish; top with remaining sauce.
Bake, covered, 30 minutes or until heated through. Top with remaining cheese and onions. Bake 5 minutes until onions are golden.
Reviews
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reviewed by: oohbaby19 | Nov, 06, 2011
I have been making these for years. It's a family favorite! 
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