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Tacos in Pasta Shells

"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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1 h servings 735 cals
Original recipe yields 6 servings


  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 1054 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 719
  1. 984 Ratings

Most helpful positive review

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 f...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 f...

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 introducti...

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 us...

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 ti...

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, c...

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 ...

I cooked this recipe as is. It easy to prepare and didn't take long to clean up. Everyone ate this meal but all went overboard on the sour cream and salsa because there wasn't much flavor. We...

We liked this. I did use taco seasoning in the meat mixture. I think it had great flavor. I added a thin layer of salsa to the bottom of my 13x9 so that the shells wouldn't stick and it was g...