50+ Friends Club Cookbook -- Pasta and Rice -- South of the Border Shells

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South of the Border Shells

From the Kitchen of: Pepper
Source: My recipe files

24		jumbo shells, uncooked
1	16-0z. jar	picante sauce
1	8-oz. can	low-sodium tomato sauce
1/2	cup	water
1	med.	onion, chopped
1	lb	lean ground beef
2	tsp	vegetable oil
1	tsp	chili powder
1	r-oz. can	chopped green chlies, drained
1	cup (4 ounces)	grated Monterey Jack cheese

Prepare pasta according to package directions; drain.
Mix picante sauce, tomato sauce and water in small bowl. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil). Remove from heat and drain off fat. Add chili powder, chopped green chilies, 1/2 cup shredded cheese and 1/2 cup picante sauce mixture to meat mixture.
Preheat oven to 350º F. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish. Pour remaining picante mixture over top of shells. Cover with aluminum foil and bake at 350 F for 20 to 30 minutes. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts. Serve immediately.
* This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.
Serves 6