Ingredients:
- 12 -18 large pasta shells, cooked
- 1 lb ground beef
- 3 tablespoons Palo Alto Firefighters Pepper Hot Sauce
- 1/4 cup water
- 1 onion, chopped
- 1 1/2 cups Screaming Sphincter Habañero Salsa divided
- 1 cup grated cheddar cheese, divided
- 24 oz. tomato sauce
- Dave’s Ancho Powder, to taste
- green onion, for garnish
Instructions:
- Brown ground beef and drain.
- Add Palo Alto Firefighters Pepper Hot Sauce, water, onion, and 1/2 cup of Screaming Sphincter Habañero Salsa and 1/4 cup cheese.
- Mix together remaining Screaming Sphincter Habañero Salsa, tomato sauce,and Dave’s Ancho Powder
- Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
- Fill each shell with the ground beef mixture and place in pan.
- Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
- Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
- If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
