Southwest Beef Shells

• 1 lb ground beef round
• 1 teaspoon vegetable oil
• 3 tablespoons fresh cilantro, chopped
• 12 teaspoon salt
• 14 teaspoon black pepper
• 12 ounces monterey jack cheese, shredded
• 1 (21 ounce) jar picante sauce, mild
• 1 (16 ounce) package jumbo pasta shells

1. Cook shells in 3 qts.
2. boiling water for 12 minutes, stirring often.
3. Drain.
4. Rinse with cold water; drain well.
5. Heat skillet over high heat.
6. Add oil and brown beef until no longer pink.
7. Remove from heat; pour off drippings.
8. Add all other ingredients to the meat except picante sauce.
9. Spread 1/4 cup picante sauce in bottom of 9x13 inch casserole.
10. Stuff shells with a spoonful or so of meat mixture and place on sauce.
11. Any extra meat mixture may be placed on top.
12. Pour remaining picante sauce over shells.
13. (May be frozen.
14. Thaw completely before baking).
15. Bake covered in a pre-heated 375 degree oven for 30 minutes or until hot in center.
16. Serve shells with sprinkling of cheese and fresh cilantro.

ground beef, vegetable oil, fresh cilantro, salt, black pepper, cheese, picante sauce, jumbo pasta

Taken from www.food.com/recipe/southwest-beef-shells-304193 (may not work)