Mexican Shells Casserole

READY IN: 1hr 5mins
Recipe by baby butterbean

I got this recipe years ago in high school. After moving overseas and not being able to find the large pasta shells I adapted it. I have made this and sold it for fund raising for a military function and made a killing! It is great and quick and everyone loves it! Hope you enjoy!

Top Review by Nana Amy

I really liked this, but changed it quite a bit partly because of what KLYN said about it being not saucy enough. I used 2 lbs. of meat and sauteed it with garlic powder, and Adobo seasoning, adding alot of fresh garlic and the peppers after a few minutes and sauteeing all together. I also added 1 small can of sliced black olives to mixture. I used no water and 16 oz. tomato sauce and 16 oz. of Picante sauce instead, added another cup of cheese to recipe and put 1/2 in the mixture and the rest of top. I also put all the French-fried onions, uncrushed on top and baked it partly covered and partly uncovered, adding the cheese and onions and baking for another 10 minutes or so. My family raved about it and it was truly delicious and moist. Thanks baby butterbean!

Ingredients Nutrition

Directions

  1. Preheat over to 350°F
  2. Brown beef and drain fat.
  3. Boil shells and drain.
  4. In bowl, combine salsa or picante sauce, water, and tomato sauce.
  5. Chop green pepper and add to sauce mixture along with 1 cup of the cheese and half the can of onions (I crush them in my hands to break the huge pieces up some!).
  6. Add browned ground beef to this mixture along with prepared shells.
  7. Pour entire mixture into 9x13-inch baking dish. Cover with foil and bake for 30 minutes. Remove from oven, remove foil and cover with the remaining cheese and crushed french fried onions.
  8. Bake uncovered for another 5 minutes.
  9. Serve with garlic toast and a salad!

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