Southwest Beef Shells
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 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
- 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.
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Reviews
-
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
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My hubby LOVED this recipe (and he tends to be pretty picky). Didn't have any cilantro so I left it out but still very good! I also tried it as a lasagna type dish, using marinara sauce instead of picante, and a mixture of mozzerella and monterey jack cheeses (and still left out cilantro). Both will definitely become a staple in our house!!
Tweaks
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My hubby LOVED this recipe (and he tends to be pretty picky). Didn't have any cilantro so I left it out but still very good! I also tried it as a lasagna type dish, using marinara sauce instead of picante, and a mixture of mozzerella and monterey jack cheeses (and still left out cilantro). Both will definitely become a staple in our house!!
RECIPE SUBMITTED BY
LK Devildog
Sanbornton, New Hampshire
I live near the Lakes Region in New Hampshire. ?I've lived in Texas, Arizona, Japan, South Carolina, California, North Carolina?and Northern Virginia. I obviously love southern cooking, Thai food, BBQ...and just about everything else. I?retired after 24 years in the Marine Corps and much traveling. I get quite a few recipes from my sister (sky hostess) and have several of my mother's favorites as well.