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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot
Sausage stuffer for charcuterie, forcemeat preparations
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Yucatecan green habanero sauce — smoky, fruity, intensely hot
Sausage stuffer for charcuterie, forcemeat preparations
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Brown beef and drain. In a separate bowl, combine picante sauce, water and tomato sauce. Stir 1/2 cup of sauces into browned beef along with chilies, 1/2 cup cheese and 1/2 cup French fried onions. Mix well. Pour half of remaining sauce mixture on bottom of 9 x 12-inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Bake covered at 350° for 30 minutes. Top with remaining cheese and French fried onions. Bake uncovered for 5 more minutes.