Mexican Stuffed Shells

1. 1

   In a small bowl, combine picante sauce, water and tomato sauce. In a 9 x 13-inch dish, spread 1/2 cup of the combined sauce and swish around to coat the bottom.

2. 2

   Stir 1/2 of the remaining sauce into the meat and add 3/4 cup of cheese and 1/2 can of the French fried onions.

3. 3

   Mix thoroughly.

4. 4

   Stuff the shells with the meat mixture and arrange in the pan.

5. 5

   Top with remaining sauce.

6. 6

   Bake 30 minute at 350u00b0 covered.

7. 7

   Top with remaining cheese and onions. Bake uncovered 5 minutes or until onions are golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.