Box of pasta shells (stuffing size) Boiled to al dente and cooled
2 lbs hamburger, browned
large can refried beans
8 oz block of Colby Jack cheese (shredded)
8 oz block of Pepperjack cheese (shredded)
2 cans enchilada sauce
Instructions
Spoon a little enchilada sauce on bottom of 9x13
pyrex dish. Mix refried beans, cooked hamburger
and 3/4 of the shredded cheese. Spoon mixture into
the boiled and cooled shells. Place into pyrex
Cook shells with remaining enchilada sauce and
cheese. Bake at 350 until bubbly.
Originally Submitted
3/25/2016
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