Tacos in Pasta Shells-Browned ground beef, shredded cheese and cream cheese all combined together and stuffed into jumbo pasta shells and baked together. Served with salsa and more shredded cheese.
This post was originally shared at Kristen’s blog.
I love looking for new dinner recipes. I feel like we eat the same thing over and over and it’s usually a lot of chicken. Tacos Stuffed Pasta Shells is A delicious way to mix things up at dinner time. I was a bit skeptical in the beginning. I questioned how well tacos and pasta go together…believe me. These are delicious and pasta and tacos are meant to be together. 🙂
Diced chicken breast would also be delicious in this recipe, but since we eat chicken pretty often this is a great way to change things and eat ground beef. Ground turkey is another great meat option.
When serving these tacos in pasta shells, it’s fun to create a taco bar with with all the various taco toppings. Cheese, lettuce, sour cream, taco sauce, etc. Just fill bowls and allow people to top their shells however they like. The leftovers make a great lunch the next day.
I hope you enjoy these as much as we do. They are going to make an appearance pretty often at our dinner table.
This recipe can easily be halved. If making in advance stuff shells and cover with wrap or foil and keep in the fridge. Allow the casserole dish to sit out of the fridge for 30 minutes before baking. Top with remaining salsa and cheese right before baking. Bake time will need to be increased to make sure the filling gets warmed all the way. Plan on baking 10-15 minutes longer at the minimum.
Tacos in Pasta Shells
- 1 12- ounce package dried jumbo macaroni shells
- 2½ pounds ground beef
- 6 ounces cream cheese cut into pieces
- 2 teaspoons chili powder
- 2 16- ounce jar of pasta
- 1¾ cups shredded cheddar or Mexican cheese
- Various taco toppings
- Cook shells according to package directions; drain.
- Rinse with warm water.
- Lay flat on a baking sheet.
- Preheat oven to 350 degrees.
- Cook ground beef in a large skillet over medium-high heat until browned.
- Drain off fat,
- Stir in cream cheese and chili powder and ¼ cup cheese.
- Spread ½ cup of salsa in each of tow ungreased 2-quart baking dishes.
- Arrange the filled shells on top of the salsa and pour the remaining salsa over the tops of the shells.
- Bake covered for 15 minutes.Sprinkle the cheese on top and bake, uncovered for 15 more minutes or until heated through.