Reviewed: Oct. 24, 2009

I brought this for a family reunion, and it was a big hit. I had bowls of cheese, diced tomatoes, shredded lettuce, black olives, cheese, cilantro, sour cream and salsa around the dish. It was fabulous and very filling. Leftovers freeze well and are a snap to heat up in the microwave, with a little water and salsa added.

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blvideen

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Reviewed: Oct. 24, 2009

I love using pasta shells, however, I found this rather strange. I couldn't decided if I just liked it or loved it! The flavor was just fabulous. I think it would make the best tacos in the world using regular taco shells or perhaps a casserole. Somehow I just equate pasta shells with Italian food.

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Pasnby

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Reviewed: Oct. 23, 2009

My family absolutely loves these. The first time I made them, I didn't have any ground beef, so I chopped a cheap round steak into small pieces. I also used taco seasoning and salsa on the bottom. Omitted the tortilla chips. Now we actually treat them just like tacos and have a plate with lettuce, tomato, and chopped onion to garnish. YUMMY!

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Darrah Ingram

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Oct. 21, 2009

I thought these were great. The tortilla chips added the perfect texture!

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MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 20, 2009

Boyfriend loved it and said we needed to add it to the recipe folder. I also used enchilada sauce, like other reviewers said. i put some on the bottom and some on top. And of course, cause I love cheese, I covered them in cheese. I omitted the crushed chips.

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love_cooking143

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Reviewed: Oct. 19, 2009

very good- turned out more like a casserole, but delicious nonetheless

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mcol0314

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Reviewed: Oct. 16, 2009

Very Good - made a ton of them and froze the leftovers - they heated up great. I didn't use the chips - but had lots of additions on the side - sour cream - olives - lettuce - shredded cheese - the kitchen sink!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

dunno, something was missing

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SMILEJENNA

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 15, 2009

Excellant. I made this for a XC pasta dinner and the athletes devoured it! I did add some onion and garlic while browning the ground beef and I didn't measure the taco sauce - just poured until it "looked right".

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iluvmysix

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: Oct. 15, 2009

This recipe was great. However, I would suggest using a little more taco sauce.

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jbisignano

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Reviewed: Oct. 14, 2009

I was skeptical at first, but they turned out great with a minor change. I used taco seasoning instead of chili powder because it sounded too bland. Overall, a good quick meal that freezes really well.

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DrA

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Reviewed: Oct. 13, 2009

For the work that this recipe requires, the taste really isn't worth the effort. I followed some of the other reviews on this site and used 8 oz of cream cheese, which was WAY too much. 3-4 oz. is plenty. I also used taco seasoning instead of the spices that were called for. I added 2/3 of a cup of water with the seasoning. I also added chopped onion, cilantro and garlic to the meat mixture. I used enchilada sauce on the bottom of the pan and then topped the shells with the taco sauce as the recipe states. I served these with spicy refried beans and Mexican rice. They were decent and maybe okay for a weekend meal, but they just took too much time for a weeknight. I doubt I will make them again.

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lvs2ckinwi

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

I just really was not impressed with this recipe. It's like a fatty version of regular tacos. I'll stick with regular.

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vegasescapee

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Oct. 9, 2009

SO YUMMY! I didn't have any taco sauce, so I just put half a can of petite cut tomatoes with garlic and olive oil over top of the shells with some tex mex seasoning. It was so good. I'm definately going to make this again!!

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pepperk2

Cooking Level: Beginning

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Reviewed: Oct. 9, 2009

They were okay. I was disappointed, as the ingredients sounded mouth-watering. We all ate them, but not sure we'll make again. Taco seasoning, as others have said, would probably be better than the chili powder. I did put a whole stick (8oz) of cream cheese, but still "meh".

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JSAVIDGE

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Reviewed: Oct. 9, 2009

Loved it. Did not add taco sauce, Monterey Jack cheese, tortilla chips + forgot the sour cream. I replaced the Monterey Jack cheese with mozzarella cheese. Taco sauce family gets touchy when I put hot sauce, they know I like it. Followed the rest as is & work out so good we had seconds. Yum...Yum... Good work on the recipe.

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LADISLAUS

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 8, 2009

What a fantastic idea! Combining my 2 loves: Mexican and Pasta! I used salsa since taco sauce here comes in tiny jars so that wouldn't be very economic. I also topped with sour cream, green onions and minced jalapeños - so so so good, I ate the leftovers for breakfast!

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Oct. 7, 2009

Very good! Everyone loved it...however, next time I think I will just use taco seasoning.

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julnmike

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Reviewed: Oct. 5, 2009

My only changes are: I added sauteed onions to the beef, browned the beef and added chopped tom. I used 4oz of cream chez, a taco seasoning packet and I didn't have taco sauce so I just poured some green salsa. But some kind of red sauce should be used (my shells lacked that nice red color that is pictured). And the tortilla chips are neccesary because it gives it a much needed crunch. VERY TASTY DISH!!!!!

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kasia777

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Reviewed: Oct. 5, 2009

This is a very good recipe. For my own personal taste, I followed some of the suggestions in other reviews. I replaced the taco sauce with enchilada sauce and served the taco sauce on this side. Instead of just chili powder and salt, I made the seasoning blend that I use for authentic beef tacos. I did not use the crushed chips, as they didn't seem to go with the rest of the recipe. Also, instead of topping with sour cream and onions, I used a homemade pico de gallo, black olives, and sour cream. It's great that this is not only a delicious recipe as is, but that it can be changed in so many ways to accomodate different tastes. Next time I may even use chicken instead of beef! Thanks for the fantastic recipe.

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George W.R.Egonut

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Appleton, Wisconsin, USA

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Tacos in Pasta Shells

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