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!
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