Mexican Stuffed Shells

Divinely Delicious

Who: Immanuel Lutheran Church in Altona, IL
Cost: $15, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 141
Send checks to: Patty Compton, 1308 Knox Rd. 2400 N., Oneida, IL 61467

Mexican Stuffed Shells

Course Entrée
Cuisine Mexican


  • 20 jumbo pasta shells
  • 1 lb. Ground beef
  • 1 pkg. Taco seasoning
  • 1 Cup Monterey Jack cheese shredded
  • 1 12 oz. jar Pace Picante Sauce medium heat
  • 1/2 Cup Water
  • 1 8 oz. can Tomato sauce
  • 1 4 oz. can Chopped green chilies drained
  • 1 can French fried onion rings


  • Brown ground beef and drain. Combine picante sauce, water and tomato sauce. Stir 1/2 C. of the sauce into the beef, along with the chilies, 1/2 C. cheese, taco seasoning and 1/2 C. onions. Mix well. Pour 1/2 C. of remaining sauce on the bottom of a 9x13-inch baking dish. Stuff cooked and drained pasta shells with beef mixture and arrange shells in the baking dish. Pour remaining sauce over shells. Bake, covered for 30 minutes at 350 degrees. Top with remaining cheese and onions. Bake an additional 5 minutes.