Reviewed: Jun. 15, 2009

I thought this would be a variation on lasagna or tacos but really isn't. It is different twist on both and we really liked it. I did change some things - I did not use the cream cheese and made my own taco seasoning with chili powder, cumin and oregano. I pureed medium salsa and used that instead of enchilada sauce. I sprinkled black olives on just before serving and piped the sour cream on then too. I have requests to make this again soon.

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Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

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Reviewed: Jun. 14, 2009

A wonderfully creative twist and addition to basic Mexican cuisine! This is one creative cook to think of using large pasta shells in a Mexican dish! My hat go off to you, Grannycancook! I did follow the advise that quite a few had in using taco seasoning in place of the chili powder and salt. I used an envelope to 1 lb ground turkey. Also added 1/2 tsp minced garlic and 1 can diced tomatoes with green chilis (Rotel brand). Instead of taco sauce I substituted red enchilada sauce (28 oz) pouring a thin layer on the bottom of the baking dish before filling with a layer of the stuffed pasta shells and pouring rest of sauce to cover the shells. Once they were baked I topped with chopped fresh cilantro, sliced black olives, sliced green onions and fresh diced tomatoes. For sides I served refried beans covered with enchilada sauce and melted Mexican blend cheese and Lime Cilantro Rice following recipe from this web site. Excellent, excellent meal!

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Judi

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

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Reviewed: Jun. 2, 2009

HOLY BUCKETS! This was amazing! My husband could not say enough about it. "Oh my gosh!" followed every bite he took. I used turkey rather than beef and lite cream cheese. Also reduced the amount of shredded cheese because 2 cups seemed like too much. A total keeper! THANKS GRANNY!

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BrookieCookie

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 2, 2009

This recipe is really simple and really delicious! I used 1lb. ground turkey instead of beef, no salt, paprika instead of chili powder, and omitted the totilla chips. I also added a little bit of the sour cream to the cream cheese and then mixed it in with the turkey because it was a little dry looking the first time I made it with just cream cheese.

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Bella

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 1, 2009

Followed the recipe except added extra cumin and little extra chili pepper.Kids loved it.For me was so so.My boyfriend didnt care for it.

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Christal

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Kansas City, Kansas, USA

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Reviewed: May 29, 2009

I didn't really love this, and I love most things taco. For me pasta with taco just doesn't mesh. I'd love to experiment with this to get a rice based dish.

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KATULLY

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Reviewed: May 29, 2009

Exceeded my expectations! I added a can of black beans to the mixture and used salsa instead of sauce to coat the bottom of the pan prior to adding the shells. It was a wonderful meal. Thank you for sharing.

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Thogan

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Reviewed: May 28, 2009

Unbelievably good! I thought these sounded like they would be alright, but this recipe exceeded my expectations and then some! I used a pound of ground bison, sauteed some onion and garlic with it, and added some cumin along with the chili powder. I added about another ounce of cream cheese, as the mixture seemed to need it, and naturally I forgot to get taco sauce, so I just used salsa instead, putting a bit on the bottom of the baking dish so the shells wouldn't dry out while baking. Delicious! Thank you for sharing your wonderful recipe!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: May 25, 2009

This recipe was WONDERFUL! I only had 1Lb of ground beef, so I cooked it with the seasonings and it was wonderful. I will try using taco seasoning next time, just to test it out, but it is delicious just the way it is. I don't know if I wasn't putting enough meat in mine or not, but it took about 22 shells to use it all up, so make extra shells if you aren't completely loading the shells up=) THANKS SO MUCH FOR A WONDERFUL RECIPE! My hubby is so happy that we have another favorite, lol=)

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M.Hooper

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: May 25, 2009

This is a clever twist on Italian Stuffed Shells. To modify for my non-meat eating daughter, I substituted in refried beans and crumbled tofu. I also used a package of taco seasoning mix as other reviewers have suggested. Really good, especially with the added toppings at the end. Easy, tasty, and freezes well, too.

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jensenly

Cooking Level: Expert

Living In: Long Beach, California, USA

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Reviewed: May 22, 2009

Our family loved it. It was pretty easy and i love one dish meals for our busy family. Husband loved it and he is a picky eater. I didnt have shells so i just mixed it all together with cooked penne pasta and it was delicious. Tastes just like a taco. I used the taco seasoning I recipe from this site and i toasted up strips of soft tortilla shells for the chips. Will make often. Can use either ground turkey or beef. Cant wait to make it for a picnic.

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stacey

Cooking Level: Intermediate

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Reviewed: May 21, 2009

This is a delicious and easy recipe.

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Ashley

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Schoolcraft, Michigan, USA

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Reviewed: May 20, 2009

Fantastic! I did use Neufatchel cheese and a little more than called for. I also added a few more spices. Topped with black olives, diced tomatoes, and sour cream (as mentioned in the introduction), as well as chopped cilantro. I did spread some taco sauce on the bottom of the dish, as I was afraid of the shells drying out during baking. I stuffed the shells early in the day, refrigerated, then let them sit on the counter to warm up a bit while the oven preheated. Turned out great. We loved these, thank you! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Apr. 28, 2009

i love the idea of these, i never would have thought to put tacos in pasta together. i had to change it alot, because of what i had on hand, but still very good.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 23, 2009

Really yummy. I substituted 2 T taco seasoning for the salt and chili powder. I used an entire 16 oz bottle of medium taco sauce. Next time I make it, I will substitute whole-wheat lasagna noodles for the pasta shells and top the finished taco lasagna with the crumbled chips instead of cooking them on top.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Apr. 2, 2009

This recipe was good. I changed a few things. I added chopped greens chiles, chopped onion, and taco seasoning to the meat. It gave it really good flavor. I did not use the chili powder and I used a whole bottle of taco sauce to make is more saucy. It turned out very well. Will definately make again.

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Brandi

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: Enumclaw, Washington, USA

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Reviewed: Feb. 10, 2009

I subbed a bit because I stubbornly refuse to measure ingredients. I used the full 8 oz of cream cheese, ground turkey and threw a can of rotele in with the meat. This gave me enough stuffing for the full box of shells. The entire family really enjoyed this dish and I'll definitely add it to the rotation. Thanks!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

This was great! Family loved it. I added taco seasoning to the meat and mixed sour cream in the taco sauce for a creamier sauce over the shells. Will make many more times.

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tgazda

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Reviewed: Dec. 17, 2008

I've used a recipe very similar to this one. The only difference is that you add a packet of taco seasoning to the gound beef. Can't imagine the dish without. Also, I didn't have Taco Sauce so I used red Enchilada sauce instead. SO YUMMY!!! I will use Enchilada sauce from now on. My husband loves this dish. Great for packing in lunches the next day. Delish!

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