South-of-the-Border Stuffed Shells
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.
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