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MEXICAN STUFFED SHELLS

Ingredients

12 pasta shells, cooked and drained

1 pound ground beef or turkey

1 jar (12 oz.) medium or mild picante sauce

½ cup water

1 can (8 oz.) tomato sauce

1 can (4 oz.) chopped green chilies, drained

1 cup (4 oz.) shredded Monterey Jack cheese

1 can (2.8 oz.) Durkee French Fried Onions

Brown ground meat; drain. Combine picante sauce, water and tomato sauce; stir ½ cup into ground meat along with chilies, ½ cup cheese and ½ can French Fried Onions; mix well. Pour half of remaining sauce mixture on bottom of 10-inch round or 8 x 12-inch baking dish. Stuff cooked shells with meat mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, covered, at 350 for 30 minutes. Top with remaining cheese and fried onions; bake, uncovered, 5 minutes longer. Makes 6 servings.

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