Recipe Swap

18 pasta stuffing shells

1 lb. lean ground beef

12 ozs. pica de gallo

1/2 c. water

8 oz. tomato sauce

4 ozs. green chilies chopped drain well or less
4 ozs. Monterey – Asiago or Mexican Blend Cheese

1) 2.8 oz. French Fried Onions

Cook pasta shells according to package.

Brown ground beef –drain well.

Mix together pica de gallo- water ñ tomato sauce- stir 1/2 cup into drained ground beef along with chilies- 1/2 c. cheese  with a  1/2 can onion rings. Mix well.

Pour half the remaining sauce in bottom of a 8 x 12 inch baking dish.

Stuff cooked shells with beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells.

Bake covered 350° F. - 30 minutes. Top with remaining cheese ñ onions. Bake uncovered another 5 minutes .


Microwave directions. In 8 x 12 inch baking dish- crumble beef. Cook- covered on high 6 minutes- stir ñ turn halfway through cooking time. Drain. Prepare as above. Cook- covered on HIGH 10-12 minutes- turn halfway through cooking time.
Top with remaining cheese n onions. Cook uncovered- on high 1 minute- let stand 5 minutes before serving.

Serves 12