Mexican Stuffed Shells
Description
This recipe for Mexican stuffed shells starts with a ground beef, Cheddar cheese, green chiles, and refried beans stuffing and topped with picante sauce.
Ingredients
•
36 jumbo pasta shells
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1 pound lean ground beef
•
1 cup water
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1 (1 1/4 ounce) package taco seasoning mix
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1 (16 ounce) can refried beans
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1 cup shredded Cheddar cheese
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1 (4 ounce) can chopped green chiles
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1 (8 ounce) can tomato sauce
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3/4 cup picante sauce
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.
3
Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water and seasoning mix; simmer until thickened, about 5 minutes.
4
Stir refried beans, Cheddar cheese, and green chiles into beef; cook and stir until smooth and cheese is melted, about 5 minutes. Fill shells with beef mixture.
5
Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread ½ cup sauce in a 9x13-inch baking dish.
6
Arrange stuffed shells side-by-side in the baking dish; top with remaining sauce. Cover dish with aluminum foil.
7
Bake in the preheated oven for 40 minutes. Let stand before serving for 5 minutes.