Mexican Stuffed Shells Recipe
Servings: 6
Ingredients
- 21 jumbo pasta shells, uncooked
- 1 (16 ounce.) jar picante sauce
- 1 (8 ounce.) can tomato sauce
- 1/2 c. water
- 1 pound grnd beef
- 1 (4 ounce.) can minced green chilies, liquid removed
- 1 1/2 c. shredded Monterey Jack, divided
- 1 sm. can French fried onion rings
Directions
- Cook shells according to directions, drain. Combine picante sauce, tomato sauce and water; set aside. Cook grnd beef over medium heat; drain. Add in 1/2 c. picante mix, green chilies, 1/2 c. cheese and 1/2 can onions. Fill each shell with about 2 Tbsp. grnd beef mix. Spoon about half of remaining picante mix into 13x9x2 inch. Place filled shells on sauce; top with remaining picante mix. Cover and bake at 350 degrees for 30 min. Uncover; sprinkle with remaining cheese and onions. Bake an additional 5 min. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 6 servings | |
| Calories 323 | |
| Calories from Fat 193 | 60% |
| Total Fat 21.61g | 27% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1260mg | 53% |
| Potassium 453mg | 13% |
| Total Carbs 10.79g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.61g | 6% |
| Protein 21.36g | 34% |
