This is one the most favorite dishes that we prepare in my class. Everybody loves this! I have former students that call me because they have lost their recipe and please can I send it because they are dying to make them. This has been around for quite a while. In fact a students found the recipe and brought it to me to try. It appeared on a can of Durkee’s French Fried onion rings. You can view it here on their site.
You will probably be surprised when I tell you that this is not the easiest recipe for students to grasp. There are many steps and it is hard for them process all of them. Even with a demonstration and much discussion they will ask me a million questions and still some will not get it quite right.
So how did my classes do with Mexican Stuffed Shells?
This is really the first recipe we have prepared having some prep the day before so that the main dish could be enjoyed without hurrying to clean the kitchen. You can do some things ahead of time, too. The ground meat can be browned and drained. It can be frozen for up to a month. The cheese grated and stored in the refrigerator. The shells can be cooked ahead of time, but I do not recommend it. We only do this to save time in the classroom. Overall it was a success. The food was definitely enjoyed . There was not one shell left and all of the students were full and satisfied.
This is also a favorite at our house if the family can get me to cook them. After preparing and tasting them at least 25 times a year sometimes it is just not something that I want to serve again at home, but you will not have that problem so go ahead and indulge.
Here is the recipe for you to enjoy:
Mexican Stuffed Shells
- 1 lb. Ground beef browned and drained
- 12 – 15 large shells cooked according to directions
- 1 12 ounce jar mild picante sauce
- 1/2 cup water
- 1 8 ounce can tomato sauce
- 1 4-ounce can chopped chilies
- 1 cup Monterrey Jack cheese shredded ( I use more)
- 1 2.8 ounce can Durkee French Fried onions
You will need 2 mixing bowls. In one bowl combine picante sauce, water, and tomato sauce. In another bowl place the browned ground meat adding 1/2 cup of the mixed sauce, along with the chilies, 1/2 cup of cheese, and 1/2 can of the onions. Mix well. Pour half the sauce in the bottom of a 9 x 13 inch oven proof casserole dish. Stuff shell with the ground beef mixture. Arrange shells in the baking dish. Pour the remaining sauce over shells. Bake covered for about 30 minutes at 350 degrees. Top with the remaining onions and cheese and cook uncovered for about 5 minutes.
Here are the photos of what the class cooked up.
The Teacher Cooks