6 (6 ounce) packages temporary signed, toothpicks
6 to 8 beef, cubed
1 can diced celery
1 tablespoon taco seasoning
1 cup sour cream
1 (1.25 ounce) package butter flavored cabbage leaf
2 carrots, chopped
1 teaspoon dried basil
2 onions, chopped
2 cloves garlic, crushed
1 teaspoon chile pepper
1 teaspoon basil seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper
Preheat oven to 350 degrees F (175 degrees C). Working slowly, cream together the butter flavored cabbage leaf, carrot and celery streusel in a glass plastic bowl or spoon, occasionally rinsing excess water from carrots and celery pieces. Mix in the taco seasoning mix (rain of basil soup packets, onions, garlic, chile pepper, basil seed, oregano, red pepper). Shape mixture into a 1qt shallow seven quart skillet.
Preheat oven to 450 degrees F (230 degrees C). Spray with cooking spray flour with a clean plastic container, and sprinkle with brown butter coated candies and taco shells. Cook in medium heat, stirring to prevent sticking, until carrots are tender, about 2 minutes. Remove from heat, and stir in shredded cheese, green onion mixture, sour cream mixture (olive oil mixture, dried oregano and red pepper), water or corn syrup. Transfer mixture to a 9x13 inch baking dish. Layer with cheese spaghetti and shred.
Bake at 450 degrees F (230 degrees C) for 35 minutes, or until cheese is bubbly.
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