20-24 jumbo spaghetti shells

1 lb. minced meat

1 medium onion, cut into cubes

3 tablespoons of taco seasoning

Half a cup of water

1 cup tomato sauce or ketchup

1 cup grated cheddar cheese

1 c Monterey Jack cheese

1 (10 ounce) can dried tomatoes (or chopped tomatoes)

1 jalapeno or serrano pepper, finely chopped

Green onions (optional garnish)


Preheat oven 350 degrees. Spray a 9″ x 13″ baking dish with nonstick cooking spray.

Bring pot of water boil. Cook the peel according to package directions and drain well.

Meanwhile, brown the ground beef over medium-high heat in a large skillet. When you are about halfway through browning, add the onions and continue to cook until the meat is brown and the onions are tender. If necessary, drain any excess fat from the skillet.

Add taco seasoning and water to the ground beef mixture. Simmer for 10 minutes. Add the sauce and stir until combined. Remove from heat and let it cool for a few minutes. Once cool, stir in half of each cheese.

Pour the seasoned ground beef mixture into the crust and place in a single layer in the prepared dish. Top with remaining cheese, rutile tomatoes, and chopped jalapenos.

Bake covered for 20 minutes. Uncover and bake for an additional 5 minutes. Sprinkle with chopped jalapenos or green onions. For best results apply immediately.


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