Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Jumbo Shells, uncooked
16 oz Picante sauce
8 oz Low-sodium tomato sauce
1/2 c Water
1 md Onion; chopped
1 lb Lean ground beef
2 ts Vegetable oil
1 ts Chili powder
4 oz Chopped green chilies
-(canned), drained
4 oz 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 degrees 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 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.

Each serving provides: 494 Calories; 33.2 g Protein; 38.7 g
Carbohydrates; 22.5 g Fat; 92.6 mg Cholesterol; 819 mg Sodium.
Calories from Fat: 41%

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