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
Spoon a little enchilada sauce on bottom of 9x13 pyrex dish.
Mix refried beans, cooked hamburger and 3/4 of the shredded cheese.
Spoon bean, cheese, meat filling into the boiled and cooled shells.
Place into pyrex.
Cover shells with remaining enchilada sauce and cheese.
Bake covered at 350 till bubbly.
Top with chopped scallions and serve.