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• 24 Jumbo Shells, uncooked
• 1 16-oz. jar picante sauce
• 1 8-oz. can low-sodium tomato sauce
• 1/2 cup water
• 1 medium onion, chopped
• 1 pound lean ground beef
• 2 tsp. vegetable oil
• 1 tsp. chili powder
• 1 4-oz. can chopped green chilies, drained
• 1 cup (4 ounces) grated Monterey Jack cheese
Prepare pasta according to package directions; drain.
Mix picante sauce, tomato sauce and water in small bowl. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil). Remove from heat and drain off fat. Add chili powder, chopped green chilies, 1/2 cup shredded cheese and 1/2 cup picante sauce mixture to meat mixture.
Preheat oven to 350-o F. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish. Pour remaining picante mixture over top of shells. Cover with aluminum foil and bake at 350 -o F for 20 to 30 minutes. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts. Serve immediately.
* This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.
Recipe courtesy of the National Pasta Association
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