I made several adjustments/additions to this recipe as I am detailing in my review. First, it's June in N. Cali and too hot to use the stove, so I made this recipe in the slow cooker. I followed the recipe, incorporating the idea from others of mixing the refried beans into the meat mixture before using as filling. I also added sliced black olives to the mix. I sprayed the bottom and sides of the slow cooker with non stick spray and lined the bottom with about a 1/4 c of enchilada sauce. Also, in the meat mix, I only used about 2/3 of the can of enchilada sauce, as I wanted a thicker consistency in my mixture. I cooked the pasta as the directions on box said, 9 mins, and removed and let them cool. I then stuffed each shell with the mixture (I did 22 shells, this recipe calls for 15) and I still had about a cup of the meat mixture left, which I spooned over the shells when I was finished. I let the shells cook for two hours on high and then switched the slow cooker to low and sprinkled the cheese over, as well as a can of diced green chilis and finished cooking on low for a 1/2 hour, then switched the slow cooker to warm, for about another 15 mins, till the other dinner items were ready. I made some Spanish rice to go with as well as served with guacamole and sour cream. It was pretty good and a recipe I would make again sometime.
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I made several adjustments/additions to this recipe as I am detailing in my review. First,...