http://divascancook.com/homemade-hamburger-helper-recipe-cheeseburger-macaroni/

So, I was looking for something to cook with my groundbeef and came across a recipe for hamburger mac. Well, it called for Velveeta cheese and we are fresh out of that.  Plan B. If you know me well enough, you know I always have a Plan B. I went in a search for the same recipe, but without Velveeta cheese and it led me to one of my "Go to" YouTube cooks, Divas Can Cook. I said to myself, "Self, we MUST try this recipe." As I started preparing it, I decided to double the recipe. The only substitution I made was using 4 cups of Sargento's 4 Cheese Mexican shredded cheese mix instead if 4 cups of cheddar cheese. When I finished cooking, I tasted it and quickly realized it needed some major doctoring. The taste was very bland. So, I added a little this and a little that. Well, when your husband says, "Babe, did you eat this? And adds an extra yuck after the question, you know it really didn't turn out right. Jaydon made a meal out of his salad and vegetables. He couldn't've cared less about whatever else was on his plate.  I ate it, but it was a "hot sauce to the rescue" kind of dinner. Needless to say, in the words of my oldest son, "Mom, that was a FAIL!"

Trice's review...they are SO GOOD but it does take a good amount of prep time.

Yield: 16 shells

http://www.the-girl-who-ate-everything.com/2012/03/mexican-stuffed-shells.html

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 package low-sodium taco seasoning
• 4 ounces cream cheese
• 16 jumbo pasta shells
• 1 1/2 cups salsa
• 1 cup taco sauce
• 1 cup cheddar cheese
• 1 cup Monterrey jack cheese
For toppings:

• 3 green onions
• Sour cream

 
Instructions

1. Preheat oven to 350°.
2. In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
3. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
4. Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
5. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

My Opinion???

This recipe was absolutely delicious!!!

I decided to use a recipe found on All Recipes.  I changed a couple things.  A day ahead of time I sliced my chicken breast in half the long way and poked holes in all the pieces so the marinade would permeate through the whole chicken.  I placed all chicken pieces in a gallon zip lock bag. Put a couple tsp of Olive Oil in with a couple sprinkles of garlic powder, onion powder, and season salt.  I zipped the bag closed and smushed the mixed making sure to cover all the pieces.  As I was putting all the marinade mixture in the bowl to mix up I noticed we didn't have any curry powder so I used Cajun powder. I followed direction for the rest of the mix.  I poured the mixture on top of the chicken then placed it in the refrigerator overnight.   When it was time to start dinner, I  sliced half a white onion into think sliced and sauteed it in a couple tsp of Olive Oil in a skillet on medium high until the onions were almost translucent.  Then poured the contents of the bag of chicken on top of the onions cooking the chicken on both sides until the chicken is cooked thoroughly. The original recipe is as follows.

Ingredients

• 6 skinless, boneless chicken breast halves
• 1/3 cup butter, melted
• 1/3 cup honey

• 2 tablespoons prepared mustard
• 1 teaspoon salt
• 1 teaspoon curry powder

Directions

• Prep 15 m
• Cook 30 m
• Ready In 45 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
3. Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).