Mexican Stuffed Jumbo Pasta Shells
Delicious comfort food on a cold night and a big hit with the 11 year old crowd."This was so easy to make and so good to eat. I cook for a VERY pickey eater, and he loved this. Next time I think I will add some black olives sprinkled over the top with the cheese and sauce.
My pickey eater gives only the highest praise! " - mandylee1081
Yield: 6 Ready in 45 minutes
626 people trying soon
Mexican Stuffed Jumbo Pasta Shells Preparation
Preheat oven to 350 degrees. Cook and drain pasta according to package directions.
Mix the tomato sauce, chili powder and 2 teaspoons cumin and set aside.
Cook ground beef and onion in a medium saucepan over medium heat, stirring occasionally until browned. Drain the fat if needed. Add the remaining 1 teaspoon cumin, the cilantro, green chilies and chili beans to the browned meat.
Pour 1 cup of tomato sauce into ungreased rectangular baking dish (13x9x2 inches). Spoon about 1-1/2 tablespoons beef mixture into each pasta shell. Place filled sides up on sauce in baking dish. Pour remaining tomato sauce over shells and sprinkle with cheese. Cover and bake 30 minutes; let stand uncovered for 10 minutes before serving.
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