Reviewed: Aug. 15, 2009

I cooked up some onions and garlic with the ground turkey. Have tried the refried beans but this time used black beans in place of those (I really liked both variations), I used a hot enchilada sauce, mixed in some with the mixture per the recipe and poured some of the dish to avoid dry pasta. Came out well. This dish is different. Will definitely make the filling mixture again, but I think I'll stick to using tortillas instead of pasta. Thanks for the recipe. UPDATE: Used the filling recipe in enchiladas today...the tortillas were off this site too. YUM. Delicious.

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princesa97

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Reviewed: Jul. 2, 2009

I would have like these to be more ooey-gooey cheesey. They were on the mild side and I even doubled the spices and used some chipotle. Maybe a more hotter enchilada sauce would give these a kick. I used a whole 15 oz. can of beans and mixed into the meat, like other reviews have suggested. Much easier. I'm glad I increased the amount because the mixture barely filled the 16 shells I had. They would have been too flimsy. I increased the enchilada sauce to 20 oz. and poured half over the stuffed shells, making sure to coat the shells. No problems with them drying out and toughening up. 1 1/2 cups cheese gave these better coverage. The idea of using the ice cream scoop to fill the shells, made it super quick and easy. Definitely top with sour cream. And an 11 inch pan is too small. I had to move the whole thing into a 9 x 13.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

These were just so-so to me. I really liked the filling of ground turkey/ refried beans/ spices, but the noodle shells were too tough for my taste and I am not sure if I would make them again.

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Becca17

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Reviewed: May 13, 2009

This was a huge hit with the whole family! I used bowtie noodles since I didn't have shells and made it more like a casserole. The taste was really good- it had a "hamburger helper" taste to it. Will make again since the kids and husband loved it.

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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Apr. 15, 2009

Pretty bland. Added sliced jalapenos on top and served with the rest of the refried beans, since you'll have so much left over on the side along with sour cream and parmesan garlic bread on this site.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Mar. 17, 2009

These were very good. I took the advice of some other reviewers and put the beans with the meat mixture before filling the shells. Very easy to make!

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danidawn17

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Reviewed: Feb. 23, 2009

Excellent!! Made as is, except I added the refried beans to the meat mixture along with diced onion and jalapeño and I poured extra enchilada sauce over the stuffed shells before baking to prevent the pasta from getting dry. After baking, I sprinkled with fresh cilantro and added some sour cream and this was a hit!! Leftovers were really good too. Will make again, it was a nice variation from regular enchiladas!

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jkipp

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Jan. 18, 2009

Great recipe!However if you don't want to make it work change this great blend to a no boil lasagna noodle. Just cover the noodles with the beans and continue to stack the rest in equal amounts. I don't want to take anything away from the taste it was great. Javaman

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Javaman

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Desoto, Texas, USA

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Reviewed: Jan. 2, 2009

This was very good, but next time I will use extra sauce, bake for a shorter time, and mix the beans in with the meat to make the shells easier to fill.

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BRIENNEROSE

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: East Rochester, New York, USA

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Reviewed: Dec. 25, 2008

These are great! My husband said this recipe is a keeper. I too used a whole can of beans and could have used another half a can. I found it to have a good flavor. Next time I think I will add some green chilies to add a little zing. Thanks for the great recipe.

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MISHKA24

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Lafayette, Tennessee, USA

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Reviewed: Nov. 18, 2008

I searched for this recipe, my sister in law made something similar for my hubby when he lived with her for a couple of years (shes kinda a mother to him and she can do no wrong) well, he said mine was better... mine also had 1/2 the fat because I used ground turkey without telling him :)... wow i never realized how good ground turkey would be, tastes just like ground beef he didn't even know the difference. It is also 1.50 a lb in the freezer section which is a huge plus! I used a full can of refried beans and mixed them with the meat mixture to make it more simple.... I also added a tsp of chile powder. I used a cookie dough scoop to fill the shells and it made it REALLY FAST and easy. Make sure you cover the dish when you bake it so the shells don't get tough. Fyi if you do decide to do extra beans (i recommend it) cook extra shells because you will have extra filling. It freezes really well too! Its great with a dollop of sour cream and some salsa... take a scoop of lettuce and a whole bite of stuffed shells and it tastes like the best tacos you've ever had!

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Lindsey

Cooking Level: Beginning

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 10, 2008

Pasta does not make it Italian. I thought this was pretty much Mexican, just with a slight twist of using shells instead of tortillas. I use the Red Enchilada Sauce form this site. Except for using a sprinkle of onion powder instead of real onion, made as is. (Turkey, fat free beans, fat free cheese.) It is somewhat a pain to stuff shells but it wasn't too terrible for what they were. :-) They were pretty good. The turkey could use a bit more flavor. That may have been because I feel the enchilada sauce I used wasn't spicy enough -- I had some left over so I poured it on top and that helped. I'm used to ground turkey so no big deal to me, but perhaps more sauce or more cumin to kick up the turkey a bit and they'd be great.

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Erimess

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

A nice change of pace from a usual dinner. I added green chilis and extra enchilada sauce, as well as taco seasoning to the meat. (Try Taco Seasoning I by Bill Echols. It's great.) The only thing I might do differently next time is drizzling enchilada sauce on top before baking. The shells need some more moisture to withstand reheating.

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HeatherA

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Reviewed: Aug. 13, 2008

This was really good. The hubby raved about it. However, not thinking I cooked the whole box of shells but that was ok. Had enough meat to fill all but about five of them. Also, a half a cup of refried beans doesnt cut it. I ended up using about a can and a half. Ended up cooking two pans of it this way. Used green chile enchilada sauce. Yummy!!

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CINDYLOUHOO

Cooking Level: Expert

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Reviewed: Jul. 24, 2008

We LOVE this!!! I dont change a thing, however we do add green chilis to spice it up. Also make sure to cover the shells while they bake prior to adding the cheese, this will keep them from getting hard. We serve with Guac and Sour Cream - so good!

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alana

Cooking Level: Beginning

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Reviewed: Jun. 5, 2008

very good meal. I didnt have shells so I used bowtie noodles. Of course that meant I didnt stuff them. I also didnt bake them. What is the reason for baking it anyway??? Just melted a little cheese over the top and put a dollup of sour cream on top. GREAT!

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Apr. 26, 2008

This was a great dish!! My family including my brother (picky eater complains about everything type of guy)enjoyed it. I added white rice to the mix of chop meat and 2 cans of sauce...Great recipe and worth trying!!!

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trisha113079

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Reviewed: Mar. 15, 2008

These turned out pretty good. I used ground beef instead of the turkey, use a whole can of refried beans and mixed it with the meat mixture before stuffing shells. I think it could have used a little more spice - maybe some chili powder. Nice with a little bit of sour cream. I served these with a garden salad and tortilla chips and salsa.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Mar. 9, 2008

I loved the recipe. It was a pain to assemble. Instead of using turkey I subsituted ground beef instead. Love it it better that way. And my husband loves it to, and he is not one for pasta. Leslie

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Leslie

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Reviewed: Feb. 11, 2008

Noodles came out hard and it was pretty tasteless overall.

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LILRICH415

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