This recipe was GREAT. I did make some changes to it. I used 2 1/2 pounds of ground meat. I added my own spices to it, also added finely chopped onion. After draining the meat, I added a can of refried beans, black beans (drained and rinsed), 2 cans mexican corn (drained), 1 can rotel (drained) I used about a cup of enchilada sauce with the meat mixture, the rest went to the shells and poured on top. I used 2 cans of bought enchilada sauce 28 ounces each. I then followed the recipe and dipped the shells, I didn't saturate the shells, I didn't want them to be mushy. I also bought 2 packs of shells because only 9 came in a pack. I also bought two packs of mexican cheese for a total of 4 cups. I used a 13x9 pan and everything fit perfectly. I used foil, but sprayed first with Pam so the cheese did not stick. I baked it for about 25-30 minutes. I made this recipe to fit my family, that is what is great about this recipe. Add or delete. Make Mild, Medium, or HOT. I made ours medium, because I have a toddler. I did use mild enchilada sauce and rotel, but added my own spices to give it a bit more kick. I served with chunky salsa, sour cream, and also had scoop chips. My toddler actually ate 2 full plates. This recipe has found a home in my recipe box. Thank You for the recipe.
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