Intro: South of the Boarder Stuffed Pasta Shells
These jumbo shells stuffed with Mexican style ground beef and cheese are incredibly delicious.
Step 1: Ingredients:
12 Jumbo Pasta Shells
1 lb. ground beef
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 12 oz. jar Picante Sauce, medium or hot
1 8 oz. tomato sauce
½ cup beef stock, or water
½ tsp. ground cumin
Salt and pepper to taste
1 4 oz. can Chopped Green Chilies, drained, mild or hot
1 cup (4oz) Monterey Jack Cheese, shredded
1 (2.8 oz.) can Durkee French Fried Onions
Step 2: Directions:
Preheat oven 350°.
Step 3: Shells:
Cook the pasta in boiling salted water for 9 minutes, according to the package directions.
Step 4: Beef:
In a sauté pan, add the ground beef and cook until browned, breaking the meat up as it cooks.
When the beef is almost cooked through, drain. Add the onion and sauté until softened - about 4 - 5 minutes.
Add garlic and cook for another minute or two.
Stir in the cumin salt and pepper.
In a bowl, combine Picante Sauce, tomato sauce and beef stock.
Add ½ cup of the Picante/tomato mixture to the ground beef mixture.
Then add the green chilies and ½ cup shredded Monterey Jack Cheese, mixing to combine.
Then add the ½ cup Durkee French Fried Onions, mixing to combine.
Step 12: Casserole Dish:
Pour ½ of the remaining Picante/tomato mixture into the bottom of an 8” x 2” casserole dish.
Step 13: Assembling Shells:
Spoon a heaping tablespoon meat mixture into each shell.
Arrange the stuffed shells (placing the shells close together so they don't dry out and become hard while baking) over sauce in baking dish.
Pour the remaining Picante/tomato over the shells.
Cover tightly with aluminum foil.
Place in preheated oven, and bake for 30 minutes.
Step 18: 30 Minutes Later:
After 30 minutes of baking, remove the shells from oven.
Remove the aluminum foil, top the shells with the remaining shredded Monterey Jack Cheese and French Fried Onions.
Return shells to oven and bake another 5 minutes, or until the Monterey Jack Cheese is melted.
Step 21: Serving:
Serve immediately as is or, garnish with your choice of toppings, dollops of sour cream, Picante Sauce, Monterey Jack Cheese, or Durkee French Fried Onions.
Yields: 6 servings.