Great basic recipe. We found it delicious, and my husband - a reserved eater - had 2 servings! I made just a few changes: 1) I added chopped onion to the cooked ground beef. 2) I bought taco flavored rice, stirred in just enough water to dampen it, and just let it soak. I did not cook it before adding it to the beef. 3) For the topping, I added half a small can of enchilada sauce to the soup and salsa. It gives a sweetness to it. 4) I used taco cheese. 5) Smaller shells work much better and are easier to serve and eat, so I used 6 inch shells and spread the extra meat around them, topped with sauce and cheese. 6) For serving, we topped with sour cream, diced tomatoes and green onions. *TIP: To keep your shells rolled up, spread some refried beans as 'glue' when rolling the final edge. They will stay closed every time!

Reviewed On: Nov. 2, 2007

Good, overall. I used 1 can each cream of chicken, cream of mushroom and cream of broccoli soup and omitted the mayo. The stuffing on top of mine came out a little crunchy, next time I will make croutons on the stove top and mix them in with the other ingredients. Also, I cut up the chicken first and baked it alone for 20 minutes with Mrs. Dash original blend before adding everything else - it added a good little flavor.

Reviewed On: Dec. 4, 2006

Good basics, but I used 1 each green, red and yellow pepper. I added a small can of stewed tomatoes after the peppers and onion sauteed, and then tossed the cooked pasta into the same pan to let it absorb the olive oil flavor a bit. Tasted great and heated up well in the microwave the next day. Will make again.

Reviewed On: Dec. 4, 2006