Mexi Shells
Melissa
ingredients
- 18 Uncooked jumbo pasta shells
- 3/4 Lb ground beef
- 1 Small onion chopped (1/4 cup)
- 1 Tbs chopped fresh cilantro
- 1 Tsp cumin
- 1 Can (4 oz) chopped green chillies, drained
- 1 Can (15 oz) chili beans in sauce, undrained
- 2 Jars (16 oz each) salsa
- 1 Cup shredded Monterrey Jack cheese (4 oz)
directions
- 1
1. Heat oven to 350 degrees. Cook and drain pasta shells according to package directions.
- 2
2. While shells are cooking, cook beef and onion in 2 qt. saucepan over medium-high heat 8 to 10 minutes, stirring occasionally. Drain beef and stir in cilantro, cumin, chilies and beans.
- 3
3. Spread 1 cup of the salsa in ungreased 13 x 9 baking dish. Spoon about 1 1/2 Tbs beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.
- 4
4. Cover and bake 30 minutes. Uncover and let stand 10 minutes before serving.
Source: Melissa
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