Mexican Stuffed Shells

My name is Shana and I'm in my 50's. I found the love of my life late in life. I have the most wonderful husband and step children and I'm very blessed. I love to read, watch old movies and TV shows, being with my hushand and family. I especially love to cook because I learned from my mother. I have collected alot of recipes over the years, some I have tried and some I haven't. I am also trying to put together some of the recipes my mother has cooked and baked throughout her life, recipes handed down from her mom and my dad's mom. I like playing games on the computer and just being with family and friends. I miss my Dad and Brother, who have passed away. I was a stay at home caregiver to my mother, who had a stroke in 2007, she recently passed away in August of 2020. I am of a strong christian belief. I am easily angered when someone hurts me or my family, but other than that I am easy to get along with. I love listening to country and gospel music. Christmas is my favorite time of year. I do not like politics, even though I am a Republican.

A collected recipe from my recipe box. From recipe cards my mom received in the mail years ago, recipes hand written from family members, clipped from coupon circlers, recipe cards from the store, recipe cards found in certain food boxes, recipes from food tubs, magazines and can food labels.

Servings: Makes 6 servings

12 pasta stuffing shells, cooked and drained

1 pound ground beef

1 jar (12 ounce) medium or mild picante sauce

½ cup water

1 can (8 ounce) tomato sauce

1 can (4 ounce) chopped green chiles, drained

1 cup (4 ounce) shredded Monterey Jack cheese

1 can (2.8 ounce) Durkee French Fried Onions

Brown ground beef; drain.

Combine picante sauce, water and tomato sauce; stir ½ cup into ground beef along with chiles, ½ cup cheese and ½ can French Fried Onions; mix well.

Pour half of remaining sauce mixture on bottom of 10-inch round or 8 x 12-inch baking dish.

Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells.

Bake, covered, at 350°F for 30 minutes. Top with remaining cheese and onions; bake uncovered, 5 minutes longer. Makes 6 servings.

Servings: Makes 6 servings

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