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Mexican Stuffed Shells
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Source: RecipeZaar.com
| 12-18 large | pasta shells, cooked |
| 1 lb | ground beef |
| 3 tablespoons | taco seasoning, I use recipe # 4292 |
| 1/2 cup | water |
| 1 | onion, chopped |
| 1 1/2 cups | salsa, divided |
| 1 cup | grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.) |
| 750 ml | tomato sauce |
| chili powder, to taste | |
| green onion, for garnish |
1Brown ground beef and drain.
2Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
3Mix together remaining salsa, tomato sauce,and chili powder.
4Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5Fill each shell with the ground beef mixture and place in pan.
6Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
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