I recommend using cream cheese with chives and onions. It gives the stuffing alot more flavor. Great dish. everyone loved it.
I think next time I make this kind of dish, I will cook the pasta less, as cooking them till they are done (following the box directions) made the shells very soft and mushy by the time they were done. Probably will look for another recipe to try next time too and see if there is one with more flavor. These were kind of bland with just the taco seasoning. Thank you for sharing with us though!
This is really really good! I prepared 15 shells but ended up needing more so I boiled an additional 5 and that was just perfect (I didn't overstuff mine which may be why). I used all salsa because I forgot to buy taco sauce and that worked just fine. Served with sour cream. Yummy!
Sorry, this was just okay for us. I think I would have enjoyed them more if I used cottage cheese instead of cream cheese. With the jarred sauces, packaged mix and the cream cheese it just tasted too artificial to me.
I personally thought that this recipe was way too salty for my liking. It was easy to prepare and would probably try it again using a low salt alernative.
These were very very good! I did everything as directed. Used chipotle salsa and neufchatel (lowfat cream)cheese. It was tricky stuffing the shells at first, but once I found a strategy it was smooth sailing thereafter. Great recipe, thoroughly enjoyed by all. Thanks!
excellent dish.....i had a hard time with the shells because I'm a man and cooked them too long! However,the end result was delicious. I would suggest adding more crushed chips under the cheese.
This is the same recipe that my mother gave me. My kids LOVE it and request it often. It's somewhat of a pain to stuff the shells, but well worth the time. We never have any leftovers!
Loved it! Instead of the taco sauce/salsa I just used a canned enchilada sauce. Also left off the crushed chips and topped with black olives instead. I was only cooking for one so once I had the shells stuffed I actually froze half of them, so next time I want to make this it will be super easy to just put them in a dish, pour the enchilada sauce in and heat them. I made these with Tex-mex Rice http://www.food.com/recipe/tex-mex-rice-91598
Good and I'll make it again, but it's missing something for me. the meat is too meaty as weird as that sounds. I'll try adding beans as others have suggested and the cream cheese with chives and onions.<br/><br/>My tips: let meat cool while pasta is cooking, that will make it easier to stuff the shells. Since the whole thing goes in the oven, only cook pasta to al dente (or even under) they will be easier to handle and they will finish cooking in the oven.<br/><br/>Easily filled 20 large shells.