Tacos in Pasta Shells Recipe - Allrecipes.com
Tacos in Pasta Shells Recipe
  • READY IN 1 hr

Tacos in Pasta Shells

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  5. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  6. Top with sour cream and onions; serve.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 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!

 
Most Helpful Critical Review
Oct 04, 2011

Don't be fooled by the one star. I had to rate it to submit my review. My real rate is minus 5 stars.

 
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! :)

 
Feb 12, 2003

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.

 
Jul 04, 2007

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.

 
Aug 04, 2009

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.

 
Jul 29, 2009

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!

 
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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Nutrition

  • Calories
  • 735 kcal
  • 37%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 44.2 g
  • 68%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 35.7 g
  • 71%
  • Sodium
  • 1054 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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