INGREDIENTS
•
Box of Pasta Shells (stuffing size) Boiled to al dente and cooled
•
2 Pounds Hamburger browned, drained (seasoned with taco seasoning optional)
•
Large Can Refried Beans
•
8 oz Block of Colby Jack Cheese (shredded)
•
8 oz Block of Pepperjack Cheese (shredded)
•
2 Cans Enchilada Sauce
•
Scallions chopped
Go To Recipe