[Kitchen Witch]

This is a great make-ahead meal!

In small bowl combine 1 jar (16 oz.) picante sauce, 1 can (8 oz.) tomato sauce and 1/2 c. water; stir to combine; set aside.

Cook 1 lb. ground beef and 1 chopped onion in a bit of olive oil until meat is browned and onion is tender; drain off excess cooking liquid. Add 1 - 2 teaspoons chili powder, 1 can (4 oz.) chopped green chilies - drained, 1/2 c. shredded Monterey Jack cheese, 1/2 c. picante sauce/tomato sauce mixture and a few turns of the black pepper mill.

Meanwhile, bring pot of water to boil; add some salt; return to boil, then add 24 jumbo shells and cook al dente; drain.

Preheat oven to 350*.

Pour half of picante/tomato sauce mixture into 13 X 9 X 2-inch baking pan.

Fill each shell with 1 - 2 spoons of ground meat mixture; place in pan. Pur remaining picante/tomato sauce mixture over top; cover with foil.

At this point you can cover and freeze to bake at another time.

Bake in preheated oven 20 - 30 minutes.

Sprinkle with 1/2 c. shredded Monterey Jack and return to oven, uncovered for 5 minutes or until cheese melts. Serve hot.



**If made ahead and frozen - thaw in refrigerator for 8 hours before baking.



This goes well with a nice side salad and hot rolls or breadsticks.


VARIATION: Fry ground beef and onion in a bit of olive oil as directed; drain; add 1 envelope taco seasoning mix and 1/2 c. water in place of chili powder - the chilies are optional; simmer. Continue as directed.