It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mexican Stuffed Shells
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- #14583
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
16 large pasta shells
1 pound ground beef
16 ounces picante sauce
1/2 cup water
8 ounces tomato sauce
4 ounces chopped green chilies
2 cups Monterey jack cheese, shredded
1 can French fried onions
directions
Cook shells according to instructions. While cooking, brown ground beef and drain. Add chilies, 1/2 can onions, 1/2 cup cheese and mix well.
Combine water, tomato sauce and picante sauce. Add 1/2 cup or so to beef.
Pour a small amount of sauce in 9x13 baking dish. Stuff shells with beef mixture and place in pan. Cover with rest of sauce.
Bake for 25 minutes at 350 degrees F. Pull out and cover with remaining cheese and onions. Bake until cheese melts - about 5 minutes.
added by
supersalad
nutrition data
712 calories, 24 grams fat, 89 grams carbohydrates, 32 grams protein per serving.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
June 28, 2010
I have been making this recipe since Durkee put it in a magazine ad a looooooong time ago! My father would rather I make this than Italian Veal Stew or Steak Diane. And it is so easy, but I use manicotti instead of shells. Enjoy!