CopperLeaf Gourmet Foods Recipes
1 pound ground beef
½ cup onions, diced
1 (3 ounces) cream cheese
2 teaspoons CopperLeaf Gourmet Southwest Seasoning
15 uncooked jumbo pasta shells, cooked
2 tablespoons butter, melted
1 cup prepared taco sauce
1 cup shredded Cheddar cheese
1 cup Monterey Jack cheese
1 cup sour cream
2 green onions
Cook beef and onions in large skillet over medium-high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium-low. Add cream cheese and Southwest Seasoning; simmer 5 minutes.
Toss shell with butter; fill with beef mixture. Arrange shells in buttered 9x13 inch pan. Pour taco sauce over each shell. Cover with foil. Bake at 350 F. oven 15 minutes. Uncover top with Cheddar and Monterey Jack Cheese. Bake 15 minutes or until bubbly. Remove from oven and top with sour cream and onions. Makes 4-5 servings.