Recipe by LK Devildog
This recipe was given to me years ago in a recipe swap by my Aunt Shirley. It won 2nd place in the 1995 Mississippi Beef Cook-Off. I use medium or hot picante sauce because we like ours a little hotter. You can also use less cheese and ground turkey and it's just as fabulous. It is an easy recipe and we have it with some great jalapeno cheese bread!
Top Review by SweetSueAl
I made this to go with fajitas I was making. I halved the recipe. I did tweak it a little, adding minced onion to the ground beef while it cooked and adding a bit of cooked rice and black beans to the mixture. I used a chunky salsa. I was really good. I garnished with shredded MJ cheese, diced green onions, and sour cream. LK Devildog, this was a good recipe, thanks for posting, Sue
- 1 lb ground beef round
- 1 teaspoon vegetable oil
- 3 tablespoons fresh cilantro, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 12 ounces monterey jack cheese, shredded
- 1 (21 ounce) jar picante sauce, mild
- 1 (16 ounce) package jumbo pasta shells
Directions See How It's Made
- Cook shells in 3 qts. boiling water for 12 minutes, stirring often. Drain. Rinse with cold water; drain well.
- Heat skillet over high heat. Add oil and brown beef until no longer pink. Remove from heat; pour off drippings.
- Add all other ingredients to the meat except picante sauce.
- Spread 1/4 cup picante sauce in bottom of 9x13 inch casserole.
- Stuff shells with a spoonful or so of meat mixture and place on sauce. Any extra meat mixture may be placed on top.
- Pour remaining picante sauce over shells. (May be frozen. Thaw completely before baking).
- Bake covered in a pre-heated 375 degree oven for 30 minutes or until hot in center.
- Serve shells with sprinkling of cheese and fresh cilantro.