1 1/2 cups of Honeyville Freeze Dried Chicken or Ground Beef
2 tsp. Taco Seasoning
4 oz. Cream Cheese
14-16 Jumbo Pasta Shells
1 1/2 cups Salsa
1 cup Taco Sauce
1 cup Honeyville Freeze Dried Cheddar Cheese
1 cup Honeyville Freeze Dried Monterey Jack Cheese
3 Tbsp. Honeyville Dehydrated Green Onions
Salt and Pepper
Honeyville Powdered Sour Cream
Pre-heat oven to 350 degrees
Re-hydrate meat, cheese, and green onions according to package instructions.
Cook pasta shells according to package instructions
Microwave the cream cheese for about 30 seconds or until it starts to melt, mix in meat, green onions, and taco seasoning. Mix well.
Pour salsa on bottom of a 8x8 baking dish.
Once shells are cooked, drained, and dried, stuff each one with mixture and place in baking dish open side up. Cover shells with taco sauce.
Cover with foil and back for 30 minutes. Then add cheese and bake 10 more minutes
Enjoy as is or with cilantro and sour cream.
Hope you ENJOY as much as I did!