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5 from 29 votes

Taco Pasta Shells Recipe

A twist on a classic, Taco Pasta Shells meld the best of two cuisines into one delectable dish with just the right amount of spice!!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Lil' Luna

Ingredients

  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 4 ounces cream cheese
  • 12 jumbo pasta shells
  • 2 tbsp butter, melted

Toppings:

  • 1/2 cup salsa
  • 1/2 cup green enchilada sauce
  • 1 cup Colby Jack cheese, shredded
  • 1/2 cup Fritos, crushed
  • 1/2 cup sour cream

Instructions

  • Preheat oven to 350°F degrees.
  • Cook ground beef in a large pan until no longer pink. Drain grease. Add water and taco seasoning and bring to a boil. Add cream cheese, reduce heat and simmer for about 5 minutes or until the cream cheese is melted.
  • Transfer meat mixture to a bowl and let cool.
  • Cook pasta according to package directions and toss in melted butter. Set aside.
  • Spoon salsa into a 11x7 baking dish. Fill buttered pasta shells with a scoop of the meat mixture and place back in baking dish.
  • Drizzle enchilada sauce over shells and bake for 20 minutes. Add shredded cheese and bake an additional 10-15 minutes.
  • Add crushed Fritos and sour cream to shells before serving.

Nutrition

Calories: 805kcal | Carbohydrates: 37g | Protein: 34g | Fat: 58g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 1698mg | Potassium: 590mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2240IU | Vitamin C: 5mg | Calcium: 342mg | Iron: 4mg