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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Zesty south of the border pasta. This recipe can be converted to a casserole by omitting the large pasta shells and replacing with 1 12 oz. bag of medium-small pasta shells. Just mix meat mixture with cooked small shells. Follow the rest of the recipe. I serve it with sour cream. Ingredients:
1 lb ground beef round |
1 small white onion, chopped |
1 (4 1/2 ounce) can chopped green chilies |
1 cup grated sharp cheddar cheese |
1 (12 ounce) jar picante sauce (mild or medium) |
1 (6 ounce) can tomato paste |
1 (10 ounce) can french fried onion rings, divided |
18 large pasta shells (stuffable kind) |
Directions:
1. Cook pasta shells according to directions. Preheat oven to 350 degrees F.
2. In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside.
3. Brown meat with onions, salt and pepper. Add can of green chilies, 1/2 cup of cheese, half a can of onion rings and 1/2 cup of prepared sauce.
4. Stuff shell with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes.
5. Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly.
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