MEXICAN ITALIAN

THE ENTIRE CASSEROLE DISH
A CLOSE UP OF THE TACO FILLED PASTA

THIS IS DELICIOUS!!! ONE OF MY FAVORITES SO FAR!

LARGE PASTA SHELLS

1 # PLUS OF GROUND BEEF

1/2 FINELY DICED ONION

3 + OUNCES OF CREAM CHEESE (I THINK THIS IS THE SECRET TO THIS DISH)

SOME GARLIC---I AM HEAVY HANDED--WHATEVER YOU LIKE

A CAN OF ROTEL YOUR DESIRED HOTNESS

PACKAGE OF TACO SEASONINGS

2 T. BUTTER

CAN RED ENCHILADA SAUCE

2 C. CHEESE-YOUR CHOICE-I USED MOSTLY MONTERREY JACK & SOME CHEDDAR

ENOUGH CRUSHED TORTILLA CHIPS TO COVER OR TO YOUR TASTE

SLICED BLACK OLIVES, DICED TOMATOES, DICED GREEN ONIONS

Put your water on to boil & cook the pasta

Drain it & toss it in the 2 T. of butter

Brown Meat with onions until onions are well done

Add garlic

Once garlic is cooked-add cream cheese & rotels & taco seasoning until it is warm

Pour thin layer of enchilada sauce in the bottom of a 9x13 which is sprayed with PAM

Fill shells with meat & pour sauce over filled shells

Cover with foil & put in 350 degree preheated oven for 15 minutes

Remove foil--top with cheese and crushed chips

Heat ONLY until the cheese is melted (I left for 15 minutes and this was a little long-pasta shells began drying out)

Once you take it out---you can top with black olives, green onions, tomatoes & sour cream--I didn't do this-but it would have been good.