"This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired." — grannycancook
Watch video tips and tricks
1 1/4 pounds
lean ground beef
1 (3 ounce) package
jumbo pasta shells
shredded Cheddar cheese
shredded Monterey Jack cheese
1 1/2 cups
crushed tortilla chips
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!
Don't be fooled by the one star. I had to rate it to submit my review. My real rate is minus 5 stars.
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! :)
Yummy! I tweeked the recipe just a little. I substituted a package of taco seasoning for the salt and chili powder and I used speghetti sauce instead of taco sauce. I thought that it could use about twice as much sauce as the recipe calls for. It just didnt seem like there was quite enough to go around. This is the perfect recipe for the crumbs at the bottom of the bag of chips. My bag was about half full but I tipped it to the side and got the crumbs out of the bottom so I didnt have to use any of the "good" chips.
We loved this and it was better the next day. I didn't have taco sauce so I whizzed salsa in the processor and I added a little cayenne pepper (I like things spicy). One thing I would do next time is to pour a little sauce on the bottom of the casserole. We found the shells got a little crispy. I mixed the cheeses and (I substituted corn chips) corn chips together then sprinkled over casserole. My daughter suggested that this would be good even without the shells. Will defiantly make again and again.
An excellent quickie!! I left out the chips and used manicotti tubes instead of shells. Then I topped with a layer of refried beans, shredded lettuce, and shredded cheese just before serving.
I'm giving this 4 stars based on the concept. I changed some things to add flavor because I knew it would be too bland for us as is. I used 4 oz cream cheese and added 1 tsp each of oregano, cumin and cayenne to the chili powder. I also replaced the taco sauce with salsa, slightly covering the bottom of the pan as well to prevent drying and sticking. I omitted the crumbled chips. Next time I will also add refried beans and olives. It was really good with the kicked up flavor!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Tacos in Pasta Shells
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 398
See how to put a fresh twist on an old Mexican standard.
See how to make Chef Johnson’s homemade noodles and rich Bolognese sauce.
These shells are an easy weeknight dinner, and they’re fun to make, too.