I offered “Dinner by Design” for a while on the weekends. I decided the menu and people made reservations for that meal. In looking for dishes to offer, I found “Southwestern Beef Shells” from Roseann Lynn. She was a close friend of my mom’s; her daughter, Kathy, was my sister’s best friend. And, Roseann IS a great cook. Thanks for the recipe, Roseann.
16 Jumbo shells
1 lb. ground beef
1 teaspoon oil
2 Tablespoons fresh cilantro
1 teaspoon dried oregano
2 Tablespoons green chilies, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ozs. Monterey Jack cheese, shredded
24 oz. mild picante sauce (Pace)
Fresh cilantro and cheese for garnish
Cook shells in 3 qts boiling water for 12 minutes, drain and rinse in cold water. Brown beef in oil over high heat. Remove from heat and pour off grease. Add all other ingredients exept sauce. Place 1/4 cup sauce in bottom of 9 x 13 casserole. Stuff shells with mix and place in dish. Pour remaining sauce over top of shells. Cover and bake in preheated 375˚ oven for 30-35 minutes. Serve shells with sprinkling of cilantro and cheese. Toss salad and rolls complete this wonderful meal.
A long-time, hometown friend and great cook