Mexican Stuffed Shells

• 10 pasta stuffing shells
• 1 lb. ground beef or 2 (5 1/2 oz.) cans chicken
• 1 (16 oz.) jar medium salsa
• 1 c. water
• 1 (8 oz.) can tomato sauce
• 1 (4 oz.) can chopped green chilies, drained (optional)
• 10 oz. shredded Monterey Jack cheese
• 1 (6 oz.) can Durkee French fried onions

1. Preheat oven to 350u0b0.
2. Cook shells and brown ground beef. Combine salsa, water and tomato sauce.
3. Of that, stir 1/2 cup into ground beef along with green chilies, 1 cup cheese and 1/2 can onions.
4. Mix well.
5. Of the remaining sauce, pour 1/2 on the bottom of baking dish.
6. Stuff cooked shells with the ground beef mixture. Arrange shells in dish.
7. Pour remaining sauce over shells.
8. Bake, covered, at 350u0b0 for 30 minutes.
9. Remove from oven and top with remaining cheese and onions.
10. Bake, uncovered, 5 minutes.

pasta stuffing shells, ground beef, salsa, water, tomato sauce, green chilies, shredded monterey jack cheese, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=870538 (may not work)