This is the recipe I get asked about most often, and for good reason. It's my go-to dish for bringing to friends who need a meal because it always tastes great. Kids and adults both like it. It's a bit different but not so unusual people are reluctant to try it, and reheats and freezes well too. What's not to like?
Mexican Stuffed Shells
12 large pasta shells, cooked & drained
1 lb. ground beef
1 12 oz. jar Pace picante (medium heat)
½ c. of water
1 8 oz. can tomato sauce
1 4 oz. chopped green chilis, drained
1 cup shredded monterey jack cheese
1 can Durkee french fried onion rings
Run cold water over cooked pasta shells to keep from sticking
Brown beef & drain
In bowl, combine picante, water & tomato sauce.
Put ½ cup of sauce mixture in beef & add drained chilis.
Put ½ cup of cheese and ½ cup fried onions in beef mixture. Stir.
In 8 x 12 baking dish, pour ½ of remaining sauce mixture.
Stuff shells with beef mixture and arrange in a single layer in the dish.
Pour remaining sauce over shells.
Bake covered at 350 degrees for 30 minutes. Top with remaining cheese & fried onions. Bake for 5 more minutes uncovered and serve.