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BBQ'd Meatballs
Beef and Cheese Enchiladas
Beef Fiesta Shells
Beef in Spicy Tomato Sauce with Black Beans
Beef Skillet Supper
Beefy Chili Mac
Best-Ever Hamburgers
Biscuit Meat Roll
Burn A Roast!
Cheeseburger of the '90s
Cheese Burger Macaroni
Cheeseburger Pockets
Cheese-Stuffed Hamburgers
Coffee and Pepper Steak
Deep Dish Taco Squares
Hamburger and Mushroom Gravy
Homemade Cheeseburger Macaroni
Jiffy Pot Roast
Make-Ahead Meatballs
Meat Loaf
Oven Barbecued Ribs
Pizza-Style Meatloaf
Poor Mans Golabki
Quick And Easy Glazed Meatballs
Quick Hamburger Dinner
Spicy Pepper Steak
Sukiyaki Skillet
Sweet And Sour Meatballs
Sweet And Sour Beef Strips
Tangy Pot Roast
Too Easy Shepherd's Pie
Beef Fiesta Shells

1  lb Ground round beef
1  small White onion, chopped
1  small Can chopped green chilies
1  cup Grated, reduced fat, cheddar cheese
12  oz Jar of picante sauce (mild or medium)
1  small Can tomato sauce
1  small Can french fried onion rings, divided
18  large Pasta shells (stuffable kind)
Cook pasta shells according to directions.  Preheat oven to 350F. In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside. Brown meat with onions, salt and pepper.Add green chilies, 1/2-cup of cheese, half a can of onion rings and cup of prepared sauce.
Stuff shells with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes.  Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly.
This recipe can be converted to a casserole by omitting the large pasta shells and replacing with a 12-ounce bag of medium-small pasta shells.  Instead of stuffing shells, mix meat mixture with cooked small shells. Follow the rest of the original recipe.
Serves  6