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Mexican Stuffed Peppers Sue Jahns

12 pasta shells (cooked and drained) 1 lb. ground beef

1 - 12 oz. jar medium or mild picante sauce cup water

1 - 8 oz. can tomato sauce 1 - 4 oz. can chopped chilies drained

1 cup (4 oz.) shredded Monterey Jack 1 2.8 oz. can French fried onions

 

Brown ground beef and drain. Combine picante sauce, water and tomato sauce. Stir cup sauce into ground beef along with chilies, cup cheese and can of french fried onions. Mix well. Pour half of sauce mixture on bottom of 8 x 12" baking dish. Stuff shells with meat mixture. Arrange in baking dish. Pour remaining sauce over shells. Bake covered at 350 for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. (6 servings)